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Yanyan Zhang
Yanyan Zhang
University of Giessen
Fermentation
Food science
Chemistry
Lentinula
Flavor
4
Papers
47
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Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage
2017
Sibel Özdemir
Doreen Heerd
Hendrich Quitmann
Yanyan Zhang
Marco Alexander Fraatz
Holger Zorn
Peter Czermak
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Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor
2015
Journal of Agricultural and Food Chemistry
Yanyan Zhang
Marco Alexander Fraatz
Julia Muller
Hans-Joachim Schmitz
Florian Birk
Dieter Schrenk
Holger Zorn
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Citations (11)
Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies
2015
Food Research International
Yanyan Zhang
Nicole Marie Hartung
Marco Alexander Fraatz
Holger Zorn
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Citations (9)
Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes).
2014
Journal of Agricultural and Food Chemistry
Yanyan Zhang
Marco Alexander Fraatz
Felix Horlamus
Hendrich Quitmann
Holger Zorn
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Citations (27)
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