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Purification and anti-tumour activity of cyanidin-3-O-glucoside from Chinese bayberry fruit
8个月前
已完结
Polysaccharides of Chinese bayberry pomace wine: Structural characteristics, antioxidant activity and influence on the bayberry wine
8个月前
已完结
Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
8个月前
已完结
Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process
8个月前
已完结
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
8个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
9个月前
已完结
Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis
9个月前
已完结
Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging
10个月前
已完结
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
10个月前
已完结
Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis
10个月前
已完结
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