Author:
Zhang Guo,Kang Xinyue,Xie Mingxiao,Wei Min,Zhang Youdan,Li Qian,Guo Xuewu,Wu Xiaole,Chen Yefu
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Cited by
6 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
1. Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms;Trends in Food Science & Technology;2024-04
2. Glucose Starvation Stimulates the Promoting Strength of a Novel Evolved Suc2 Promoter;Journal of Agricultural and Food Chemistry;2023-09-05
3. Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics;JSFA reports;2023-08-26
4. Alcohol acyltransferases for the biosynthesis of esters;Biotechnology for Biofuels and Bioproducts;2023-06-01
5. Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristics;2023-03-16