[1] |
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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[2] |
ZHAO Ning, WEI Xinyuan, FAN Mingtao, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li.
Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
[J]. FOOD SCIENCE, 2019, 40(22): 249-255.
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[3] |
CHEN Hongmei, WANG Shasha, YIN Henan, DONG Zhe, YUAN Chunlong,.
Effects of Different Fermentation Methods on the Quality of Wines Made from Wild Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(4): 233-240.
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[4] |
ZHANG Wenwen, BAI Mengyang, WU Zufang, WENG Peifang, MIAO Yingjie.
Research Progression in Mixed Culture Fermentation of Fruit Wine with Yeasts
[J]. FOOD SCIENCE, 2018, 39(19): 252-259.
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[5] |
XIANG Jinle, LUO Lei, MA Liping, ZHANG Binbin, FAN Jinling, ZHU Wenxue.
Fermentation and Organic Acid Composition of Wine and Vinegar from Chaenomeles sinensis Fruits
[J]. FOOD SCIENCE, 2016, 37(23): 191-195.
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[6] |
DENG Shasha, WU Jijun, LIU Zhongyi, YU Yuanshan, XU Yujuan.
Effect of Dimethyl Dicarbonate Pretreatment on Fermentation Characteristics of Citrus reticulata cv. Chachiensis Fruit Wine
[J]. FOOD SCIENCE, 2016, 37(21): 7-13.
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[7] |
HE Jingren1,2, KUANG Minjie1, QI Minyu1, LIU Gang1,2, LI Shuyi1, WU Nao1, ZHU Zhenzhou1, GUO Ying1, LIANG Zheng1.
Recent Progress in Research on Pyranoanthocyanins Derivatives
[J]. FOOD SCIENCE, 2015, 36(7): 228-234.
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[8] |
GU Qi-hui,LIU Si-xin,LI Cong-fa*.
Isolation and Identification of Aroma-producing Yeast for Papaya Wine
[J]. FOOD SCIENCE, 2013, 34(21): 193-197.
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[9] |
Huang-Cheng.
Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan
[J]. FOOD SCIENCE, 2012, 33(24): 16-20.
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[10] |
ZHONGZheng-chang,WANGTing,GAOGen-sheng,FUKuan,FANGJiang-ping.
Optimization of Fermentation Process for Prunus mira Koehne Wine at Natural Temperature by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(13): 197-201.
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[11] |
ZHENG Shu-yan1,XIANG Jin-le1,2,LI Zhi-xi1,*.
Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process
[J]. FOOD SCIENCE, 2011, 32(7 ): 113-116.
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[12] |
XU Liang,SHI Jun-ling,CHEN Dong-fang,WANG Zhen-ping.
Optimization of Fermentation Conditions for Production of Chinese Wolfberry Fruit Wine with Higher Total Flavonoid Content
[J]. FOOD SCIENCE, 2011, 32(7 ): 188-193.
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[13] |
WU Zhu-qing1,2,CHEN Jing2,HUANG Qun1,2,HUANG Wei2,CHEN Gong-xi1.
Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology
[J]. FOOD SCIENCE, 2010, 31(23): 182-187.
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[14] |
SUN Guang-ren1,2,ZHANG Qi-chang1,DONG Feng-ying1,ZHAO Hong-nan1,DU Feng-guo1,*.
Fermentation Characteristics of Yeast from Lonicera edulis Fruits
[J]. FOOD SCIENCE, 2010, 31(23): 305-309.
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[15] |
WU Ding,SUN Jia-wen,YAO Ming-lan,LU Gui-hong.
Optimization of Carrot Yoghurt Production by Fermentation of Immobilized Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus
[J]. FOOD SCIENCE, 2010, 31(16): 296-299.
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