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Xie X, Zhang L, Gao X. Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ajft.2017.367.373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Ouyang X, Zhu B, Liu R, Gao Q, Lin G, Wu J, Hu Z, Zhang B. Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Ruojin Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Qiong Gao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Guo Lin
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Jiabao Wu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Zeying Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
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