default author photo

Rong Lin

Jimei University (JMU) - College of Ocean Food and Biological Engineering

SCHOLARLY PAPERS

2

DOWNLOADS

39

TOTAL CITATIONS

0

Scholarly Papers (2)

Actions:
Email selected abstracts
1.

Biotechnological Upcycling of Laminaria japonica Processing Waste via Lactiplantibacillus plantarum Fermentation: Release and Formation of Antioxidant and Tyrosinase-Inhibitory Compounds

Number of pages: 42 Posted: 05 Nov 2025
Jing Wu, Haojie Lin, Rong Lin, Ritian Jin, Duo Liang, Zhongyang Ren, Wuyin Weng and Shen Yang
affiliation not provided to SSRN, affiliation not provided to SSRN, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering and Jimei University (JMU) - College of Ocean Food and Biological Engineering
Downloads 21 (1,436,435)

Abstract:

Loading...

Laminaria japonica processing waste, fermentation, antioxidant capacity, Tyrosinase inhibition, Non-targeted metabolomics

2.

Flavor characteristics differences between Chinese traditional "Bask in daytime and dewed at night" type fermentation soy sauce and commercial soy sauce

Number of pages: 39 Posted: 17 Jan 2026
Xincheng Zhou, Huanglong Lan, Miaoqi Guan, Rong Lin, Ritian Jin, Shen Yang and Duo Liang
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering and Jimei University (JMU) - College of Ocean Food and Biological Engineering
Downloads 18 (1,470,786)

Abstract:

Loading...

Soy sauce, Traditional fermentation, Bask in daytime and dewed at night, Volatile organic compounds