Aoxue Liu

Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu

Zhaoxia Yang, Ruohan Wu, Xiaohan Wei et al. · LWT · 2021 · 23 citations

Food Chemistry, Typical Aroma, Food Fermentation +5

Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Wenhuan Xu, Cuicui Jiang, Aoxue Liu et al. · Food Bioscience · 2022 · 22 citations

Food Chemistry, Nutrition, Traditional Chinese +8

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

Aoxue Liu, Xu Yan, Hao Shang et al. · Foods · 2022 · 18 citations · Full text

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

Cuicui Jiang, Mengyang Liu, Xu Yan et al. · Foods · 2021 · 16 citations · Full text