Author:
Cai Wenchao,Wang Yurong,Hou Qiangchuan,Zhang Zhendong,Tang Fengxian,Shan Chunhui,Yang Xinquan,Guo Zhuang
Funder
Hubei University of Arts and Science
Subject
Biochemistry,Food Science
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3. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS;Cai;Food Chemistry,2020
4. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine;Cai;Food Sciences and Nutrition,2020
5. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China;Cai;Food Research International,2021
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