Fu Sheng Chen

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Jia Wu, Ying Kun, Fen Fen Zhang et al. · Food Microbiology · 2011 · 167 citations

Acetic Acid Bacteria, Food Fermentation, Traditional Chinese Vinegar +8

Analysis of variation of main components during aging process of Shanxi Aged Vinegar

Tao Chen, Qing Gui, Jing Shi et al. · Acetic Acid Bacteria · 2013 · 47 citations · Full text

Nutrition, Aging, Flavoromics +18

Solubility and Miscibility for the Mixture of (Ethyl Fluoride + Polyol Ester Oil)

Xiao Hong Han, Zhiwei Zhu, Fu Sheng Chen et al. · Journal of Chemical & Engineering Data · 2010 · 25 citations

Chemical Engineering, Vapor−liquid Equilibrium, Fluid Properties +14

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

Jia Wu, Ying Kun, Fen Fen Zhang et al. · Annals of Microbiology · 2011 · 20 citations · Full text