Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longanZhenjie Zheng, Yunhe Xu, Manli Zhu et al.|Food Research International|2023Cited by 78
Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteriaLinya Wei, Yunhe Xu, Huixin Yang et al.|Frontiers in Microbiology|2023Cited by 13
Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteriaYiming Li, Yunhe Xu, Jiayao Wang et al.|Frontiers in Microbiology|2023Cited by 7