Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Zhang, Jiyue"'
Autor:
Gong ES; School of Public Health and Health Management, Gannan Medical University, Ganzhou, 341000, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Podio NS; Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET, ISIDSA-SECYT-UNC, University City, Bv. Filloy s/n, SECYT, 5000 Córdoba, Argentina., Chen H; Institute of Edible Fungi, Shanghai Academy of Agricultural Science, Shanghai, 201403, China., Li T; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States., Sun X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Gao N; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Wu W; Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, 210014, China., Yang T; Office of Teaching and Global Affairs, South China University of Technology, Guangzhou, 510641, China., Xin G; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Tian J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Si X; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu C; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Zhang J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, 110866, China., Liu RH; Department of Food Science, Cornell University, Ithaca, 14853-7201, United States.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2022 Feb; Vol. 102 (3), pp. 984-994. Date of Electronic Publication: 2021 Aug 14.
Autor:
Zhang J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Tian J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Gao N; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Gong ES; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Xin G; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Liu C; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Si X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Sun X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China., Li B; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2021 Aug 20; Vol. 9 (10), pp. 5616-5625. Date of Electronic Publication: 2021 Aug 20 (Print Publication: 2021).