Statistics
Publications
3
Citations
92
H-Index
3
Active since
2022
Affiliations
Yangtze University(Current)
Yuwei Hu is an author at Yangtze University specializing in food microbiology, dough fermentation, and microbial physiology in fermentation.
Publications per year
2022–2023
3
3
Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread
Yuwei Hu, Jialan Zhang, Shaojin Wang et al. · Journal of Food Science · 2022 · 46 citations
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