Junguo Wang

A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

Heping Zhang, Jie Xu, Junguo Wang et al. · Food Control · 2007 · 82 citations

Agriculture, Food Science, Microbiology +14

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Zhihong Sun, Wenjun Liu, Gao Wa et al. · The Journal of General and Applied Microbiology · 2010 · 82 citations · Full text

Agriculture, Food Science, Microbiology +17

Identification of Lactobacillus from koumiss by conventional and molecular methods

Junguo Wang, Xia Chen, Wenjun Liu et al. · European Food Research and Technology · 2008 · 69 citations

Life Sciences, Food Science, Microbiology +8

Effects of buffer salts on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 based on transcriptome and proteome analyses

E Jingjing, Lili Ma, Zichao Chen et al. · Food Chemistry · 2020 · 51 citations

Life Sciences, Biochemistry, Microbiology +15

Improving the freeze-drying survival rate of Lactobacillus plantarum LIP-1 by increasing biofilm formation based on adjusting the composition of buffer salts in medium

E Jingjing, Rongze Ma, Zichao Chen et al. · Food Chemistry · 2020 · 41 citations

Life Sciences, Biotechnology, Microbiology +16