Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine-Reference-Cited by-同舟云学术

Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine

Published:2023-05 Issue: Volume:409 Page:135277
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Jing-Jing,Zhang Wang-Wei,Guan Zi-Jing,Thakur Kiran,Hu Fei,Zhang Jian-Guo,Wei Zhao-Jun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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Cited by 4 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. Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics;Food Chemistry;2023-12

2. Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS;Frontiers in Nutrition;2023-09-07

3. Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility;LWT;2023-07

4. Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit;Food Bioscience;2023-06