Ancheng Zhou

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197. https://doi.org/10.1021/jf990287n

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912. https://doi.org/10.1021/jf990669t

Zhou, A. C., & McFeeters, R. F. (1998). Volatile compounds in cucumbers fermented in low-salt conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2117–2122. https://doi.org/10.1021/jf9704726