Concepedia

Yulu Peng

YP

Statistics

Publications

3

Citations

117

H-Index

3

Active since

2021

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Yulu Peng is an author at State Key Laboratory of Food Science and Technology specializing in food fermentation, food safety, and health sciences.

Top concepts

Publications per year

2021–2022

3

Publications

3

Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation

Yueqi Zhou, Shumeng Wu, Yulu Peng et al. · Food Bioscience · 2021 · 62 citations

, , +6

Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

Shumeng Wu, Yulu Peng, Jinzhong Xi et al. · LWT · 2021 · 44 citations · Full text

, , +13

Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds

Dan Xu, Yulu Peng, Fengfeng Wu et al. · Food Bioscience · 2022 · 11 citations

, , +8

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