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期刊名称

food chemistry-x(1)

关键词

citrus wine; bioactive compounds; volatile components; antioxidant capacity(1)

作者

Fu, Xun AND Nie, Qingyu AND Zhang, Wenling AND Fu, Qingqing AND Wang, Zhirong AND Yin, Xiaoqing(0)

机构

chongqing three gorges vocat coll, chongqing 404160, peoples r china(1)
xizang acad agr & anim husb sci, inst food proc, tibet lhasa 850000, peoples r china(1)
yangzhou univ, sch food sci & engn, yangzhou 225127, jiangsu, peoples r china(1)

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Fu, Xun(精确检索)

作者:Nie, Qingyu(精确检索)

作者:Zhang, Wenling(精确检索)

作者:Fu, Qingqing(精确检索)

作者:Wang, Zhirong(精确检索)

作者:Yin, Xiaoqing(精确检索)

排序方式：

1Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties

作者： Fu, Xun; Nie, Qingyu; Zhang, Wenling; Fu, Qingqing; Wang, Zhirong; Yin, Xiaoqing; SCI

机构： Chongqing Three Gorges Vocat Coll, Chongqing 404160, Peoples R China; Yangzhou Univ, Sch Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China; Xizang Acad Agr & Anim Husb Sci, Inst Food Proc, Tibet Lhasa 850000, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Citrus wine; Bioactive compounds; Volatile components; Antioxidant capacity

年份：2025