Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production-Reference-Cited by-同舟云学术

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

Published:2022-12 Issue: Volume:162 Page:112027
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Nawei,Gao Yu,Fan Gang,Zhong Wu,Chen Xuanxuan,Guo Xiao,Hansen Jeanett,Jørgensen Bodil,Li Erhu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage;Chen;Lwt-Food Science and Technology,2017

5. Analysis of the monosaccharide composition of purified polysaccharides in ganoderma atrum by capillary gas chromatography;Chen;Phytochemical Analysis,2009

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2. Exploring the Impact of Co-Extracted Cell Wall Polysaccharides on the Stability of Blueberry Anthocyanin in Deep Eutectic Solvent;2024

3. Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms;Critical Reviews in Food Science and Nutrition;2023-09-23

4. Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation;Frontiers in Nutrition;2023-01-19