Zhen Peng

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 234 citations

Microbial Diversity, Food Fermentation, Chinese Sichuan Paocai +5

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

Muyan Xiao, Tao Huang, Chia-Liang Huang et al. · LWT · 2019 · 129 citations

Traditional Chinese, Food Bioactive Compound, Food Fermentation +6

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Qianqian Guan, Wendi Zheng, Tao Huang et al. · Food Research International · 2019 · 105 citations

Food Fermentation, Health Sciences, Microbial Communities +8

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Zhanggen Liu, Zhen Peng, Tao Huang et al. · Food Microbiology · 2019 · 103 citations

Microbial Hazard, Microbial Contamination, Bacterial Diversity +6

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

Zhanggen Liu, Junyi Li, Benliang Wei et al. · International Journal of Food Microbiology · 2019 · 92 citations

Biology, Microbial Diversity, Bacterial Community +6