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期刊名称

international journal of food science and technology(1)

关键词

issatchenkia terricola wjl-g4; acid-reducing fermentation; currant; bioactive compounds; antioxidant activities(1)

作者

Guo, Huihui AND Lu, Yiwei AND Gao, Liping AND Wang, Jinling AND Yang, Guang AND Wang, Jinling(0)

机构

heilongjiang acad agr sci, inst rural revitalizat sci & technol, 800 chuangxinsan st, harbin 150027, peoples r china(1)
key lab forest food resources utilizat heilongjian, 26 hexing st, harbin 150040, heilongjiang, peoples r china(1)
northeast forestry univ, coll life sci, 26 hexing st, harbin 150040, heilongjiang, peoples r china(1)

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Guo, Huihui(精确检索)

作者:Lu, Yiwei(精确检索)

作者:Gao, Liping(精确检索)

作者:Wang, Jinling(精确检索)

作者:Yang, Guang(精确检索)

作者:Wang, Jinling(精确检索)

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1Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing

作者： Guo, Huihui; Lu, Yiwei; Gao, Liping; Wang, Jinling; Yang, Guang; Wang, Jinling; SCI

机构： Northeast Forestry Univ, Coll Life Sci, 26 Hexing St, Harbin 150040, Heilongjiang, Peoples R China; Heilongjiang Acad Agr Sci, Inst Rural Revitalizat Sci & Technol, 800 Chuangxinsan St, Harbin 150027, Peoples R China; Key Lab Forest Food Resources Utilizat Heilongjian, 26 Hexing St, Harbin 150040, Heilongjiang, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Issatchenkia terricola WJL-G4; acid-reducing fermentation; currant; bioactive compounds; antioxidant activities

年份：2025