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  1. 1
    Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction

    Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

    Published 2024-12-01
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  2. 2
    Multi-omics analysis reveals the interplay between intratumoral bacteria and glioma

    Multi-omics analysis reveals the interplay between intratumoral bacteria and glioma by Ting Li, Zhanyi Zhao, Meichang Peng, Lu Zhang, Cheng Wang, Feiyang Luo, Meiqin Zeng, Kaijian Sun, Zhencheng Fang, Yunhao Luo, Yugu Xie, Cui Lv, Jiaxuan Wang, Jian-Dong Huang, Hongwei Zhou, Haitao Sun

    Published 2025-01-01
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