农科机构知识库联盟

筛选

全部成果分类

资源类型

中文期刊(557348)
外文期刊(2)
会议论文(35908)
获奖成果(7190)
专利(42595)

期刊名称

food bioscience(1)
journal of food composition and analysis(1)

关键词

hawthorn; freeze-thaw treatment; pulp processing; rheological properties; anthocyanidin; total flavones(1)
solid-state fermentation of lactic acid bacteria; hawthorn fruit; degradation of citric acid; antioxidant activity; metabolism of flavor substances(1)

作者

Wang, Chen AND Han, Yanqiu AND Li, Xiao AND Wang, Yuan AND Shan, Weiting(0)

机构

liaoning acad agr sci, inst food & proc, shenyang 110866, peoples r china(2)
shenyang agr univ, dept food sci, shenyang 110866, peoples r china(2)

年份

2025(1)
2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Chen(精确检索)

作者:Han, Yanqiu(精确检索)

作者:Li, Xiao(精确检索)

作者:Wang, Yuan(精确检索)

作者:Shan, Weiting(精确检索)

排序方式：

1Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties

作者： Wang, Chen; Han, Yanqiu; Li, Xiao; Wang, Yuan; Shan, Weiting; SCI

机构： Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110866, Peoples R China; Shenyang Agr Univ, Dept Food Sci, Shenyang 110866, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Solid-state fermentation of lactic acid bacteria; hawthorn fruit; Degradation of citric acid; Antioxidant activity; Metabolism of flavor substances

年份：2024

2Improving hawthorn fruit pulp processing and quality through optimized freeze-thaw cycles

作者： Wang, Yuan; Li, Yuejia; Han, Yanqiu; Li, Xiao; Wang, Chen; Wang, Yuan; Shan, Weiting; Wang, Chen; SCI

机构： Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110866, Peoples R China; Shenyang Agr Univ, Dept Food Sci, Shenyang 110866, Peoples R China;

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Hawthorn; Freeze-thaw treatment; Pulp processing; Rheological properties; Anthocyanidin; Total flavones

年份：2025