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2.Yao, A., Li, J., Zhao, Y., et al., Chen, A. #, Chen, J. # Defined co-fermentation of Kluyveromyces marxianus and lactic acid bacteria enhances bioactivity and aroma formation in black tea kombucha. Food Bioscience, 2026, 82: 109392.
3.Chen, A. #, Pan, C., Bo, C., et al. Coordinated metabolic and structural adaptation drives improved baking performance of a robust Saccharomyces cerevisiae strain in high-sugar dough. Food Research International, 2026, 241: 119731.
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