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  1. 1
    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

    Published 2025-01-01
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  2. 2
    Distinctive Gut Microbiota Alteration Is Associated with Poststroke Functional Recovery: Results from a Prospective Cohort Study

    Distinctive Gut Microbiota Alteration Is Associated with Poststroke Functional Recovery: Results from a Prospective Cohort Study by Yini Dang, Xintong Zhang, Yu Zheng, Binbin Yu, Dijia Pan, Xiaomin Jiang, Chengjie Yan, Qiuyu Yu, Xiao Lu

    Published 2021-01-01
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