Innovation Author

Tom Qin

Tom Qin
Comparison of antioxidant activities in black soybean preparations fermented with Various Microorganisms.

Chitosan green tea polyphenol complex as a released control compound for wound healing

Expression of yeast Ilv5 gene in S. Cerevisiae to reduce diacetyl contents in wine.

Comparison of Inactivation of Trypsin Inhibitors Effects in Soybean (Glycine max) Induced by Various Treatments

Tom Qin's books:

Chitosan green tea polyphenol