Zekun Jin

South China University of Technology

Research Areas

• Probiotics and Fermented Foods
• Bacillus and Francisella bacterial research
• Protein Hydrolysis and Bioactive Peptides
• Superconducting Materials and Applications
• Physics of Superconductivity and Magnetism

Papers (1)

• 2020
  A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.10.1016/j.fm.2020.103540