科研产出
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1Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp
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来源：MOLECULES
关键词： fermentation; apple-tomato pulp; physicochemical properties; polyphenols; flavonoids; antioxidant activity; flavour; sensory properties
年份：2023
2Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae Co-Fermentation on the Physicochemical and Flavor Compounds of Huaniu Apple Cider
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机构：
来源：MOLECULES
关键词： Huaniu apple; Torulaspora delbrueckii; mixed fermentation; Huaniu apple cider; quality analysis
年份：2024
3The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
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来源：MICROCHEMICAL JOURNAL
关键词： Apple ciders; Altitude; Physicochemical parameters; Organic compounds; Polyphenols and flavonoids
年份：2024
4Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS
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机构：
来源：METABOLITES
关键词： Huaniu apple; cider; RSM; volatile compounds; HS-SPME-GC/MS
年份：2023
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