Effect of brewing condition on the quality of Apocynum venetum tea
Author:
Affiliation:
1. School of Food Science Shihezi University Shihezi PR China
2. Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education, Shihezi University Shihezi PR China
Funder
Xinjiang Production and Construction Corps
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17198
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1. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
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3. PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili
4. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili
5. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds
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