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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1. Incorporation of Polygonatum cyrtonema extracts of NADES into chitosan/soybean isolate protein films: Impact on sweet cherry storage quality;Food Chemistry;2025-01

2. Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation;LWT;2024-07

3. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder;Food Chemistry: X;2024-06

4. Phenolics from Polygonatum cyrtonema Hua extracted using natural deep eutectic solvents combined with auxiliary techniques: Composition, bioactivity, and mechanistic elucidation;LWT;2024-05

5. Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine;Food Research International;2024-05