Publications by authors named "Dirong Ren"

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Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.
Dirong Ren, Chenghuan Ren, Jiamin Ren, Shuwen Li, Xiya Yang

Food Res Int· February 2025

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Effect of Peony () Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation.
Weiqi Fu, Jiamin Ren, Shuwen Li, Dirong Ren, Xixi Li, Chenghuan Ren

Foods· August 2023

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