Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Cited by
11 articles.
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1. The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health;Foods;2024-07-26
2. Microencapsulation of Malva sylvestris anthocyanins using maltodextrin and inulin as two alternative coating materials: characterization, stability and release;Journal of Food Measurement and Characterization;2024-07-22
3. Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit;LWT;2024-06
4. Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines;ACS Food Science & Technology;2024-05-02
5. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits;Comprehensive Reviews in Food Science and Food Safety;2024-04-29