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- Investigation of the dynamic changes in the chemical constituents of Chinese “Laba” garlic during traditional processing. Jian Liu, Wei Guo, Minli Yang, Lixia Liu, Shengxiong Huang, Liang Tao, Feng Zhang, Yongsheng Liu
, RSC Adv.
, 2018
, 8
, 41872
- Microbial diversity and flavor formation in onion fermentation. Lili Cheng, Jianfei Luo, Pan Li, Hang Yu, Jianfei Huang, Lixin Luo
, Food Funct.
, 2014
, 5
, 2338