Study on Brewage of Fructus clausenae Lanii Wine

[1]

ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang. Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2021, 42(8): 114-121.

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SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.

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WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao. Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2021, 42(8): 305-312.

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ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.

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ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.

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PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.

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CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.

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LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan. Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder [J]. FOOD SCIENCE, 2021, 42(5): 92-98.

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MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.

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WU Youxue, WU Meijiao, TIAN Yachen, WANG Zheng, GUO Liang, LIU Cheng, FANG Shuiqin, LIU Qing. Progress in the Development of Salmonella Biosensors [J]. FOOD SCIENCE, 2021, 42(3): 339-345.

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ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.

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