Effects of 5 antibrowning agents on the color parameters of Dangshan pear (<i>Pyrus spp</i>.) wine during storage-Reference-Cited by-同舟云学术

Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

Author:

Yang Hua¹²³⁴,Chen Xuexue¹²³⁴,Li Xiaomin¹²³⁴,Wu Dianhui¹²³⁴,Cai Guolin¹²³⁴,Lu Jian¹²³⁴^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi P.R. China

2. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P.R. China

3. Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P.R. China

4. School of Biotechnology Jiangnan University Wuxi P.R. China

Funder

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Higher Education Discipline Innovation Project

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference29 articles.

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