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2015 1
2019 1
2020 2
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Page 1
Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea.
Xu X, Hu W, Zhou S, Tu C, Xia X, Zhang J, Dong M. Xu X, et al. Among authors: tu c. Molecules. 2019 Feb 14;24(4):671. doi: 10.3390/molecules24040671. Molecules. 2019. PMID: 30769776 Free PMC article.
Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach.
Li T, Tu C, Rui X, Gao Y, Li W, Wang K, Xiao Y, Dong M. Li T, et al. Among authors: tu c. J Agric Food Chem. 2015 Apr 1;63(12):3261-70. doi: 10.1021/acs.jafc.5b00769. Epub 2015 Mar 20. J Agric Food Chem. 2015. PMID: 25775016
Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium.
Azi F, Tu C, Meng L, Zhiyu L, Cherinet MT, Ahmadullah Z, Dong M. Azi F, et al. Among authors: tu c. Food Chem. 2020 Sep 30:128225. doi: 10.1016/j.foodchem.2020.128225. Online ahead of print. Food Chem. 2020. PMID: 33092917
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk.
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Huang Z, et al. Among authors: tu c. Foods. 2020 Mar 6;9(3):299. doi: 10.3390/foods9030299. Foods. 2020. PMID: 32155720 Free PMC article.
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