Concepedia
2
Publications
46
Citations
H-Index
2024
Active since
Affiliations
Shihezi University(Current)
Yongkang Li is an author at Shihezi University specializing in food chemistry, biochemical engineering, and food fermentation.
Top concepts
HealthFood ChemistryFood FermentationBiochemical Engineering
Publications per year
2024–2024
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
Yiwen Chen, Jianqiao Jiang, Yongkang Li et al. · LWT · 2024 · 29 citations · Full text
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
Ruonan Yin, Jianqiao Jiang, Xiaomei Ma et al. · Food Bioscience · 2024 · 17 citations
Food Chemistry, Dynamic Changes, Food Fermentation +5
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