Chongde Wu

3 ta ish

TOSHKENT TO'QIMACHILIK VA YENGIL SANOAT INSTITUTI

1. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

   Rui-Ying Cui, Jia Zheng, Chongde Wu +1

   Maqola20142 iqtibos

   ABIABI:AkademIndex/2026.other.363086

2. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress

   Guiqiang He, Jingcheng Deng, Chongde Wu +1

   MaqolaOAOchiq kirishProbiotics and Fermented FoodsRSC Advances20170 iqtibos

   ABIABI:AkademIndex/2017.article.000130

3. Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

   Hao Guo, Jun Huang, Rongqing Zhou +2

   MaqolaOAOchiq kirishEnzyme Catalysis and ImmobilizationRSC Advances20190 iqtibos

   ABIABI:AkademIndex/2019.article.000248