Author:
Wang Zihan,Yang Zhou,Chen Meiling,Chen Gaigai,Lei Hongjie,Xu Huaide,Yue Xiaofeng
Funder
National Key Research and Development Program of China
Northwest A&F University
Reference41 articles.
1. Determination of changes in volatile aroma components, antioxidant activity and bioactive compounds in the production process of jujube (Ziziphus jujuba Mill.) vinegar produced by traditional methods;Budak;Fermentation-Basel,2022
2. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS;Cai;Food Chemistry,2020
3. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine;Cai;Food Science and Nutrition,2020
4. Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam;Chen;LWT-Food Science and Technology,2023
5. Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla;Dashko;Journal of Industrial Microbiology & Biotechnology,2015
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献