Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jian-Rui Sun"'
Autor:
Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong, Jian-Rui Sun
Publikováno v:
Foods, Vol 11, Iss 12, p 1778 (2022)
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine
Externí odkaz:
https://doaj.org/article/10cdf255401c48069797e74b642008cc
Autor:
Jiang-Feng Yuan, Zhuo-Yao Chen, Yu-Ting Lai, Zhi-Jun Qiu, Da-Hong Wang, Jun-Feng Zhao, Jian-Rui Sun, Xin Li
Publikováno v:
Food and Bioprocess Technology. 15:2210-2225
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbd330981d2ab8a3f041fa2f85aa74fe
https://doi.org/10.1007/s11947-022-02871-8
https://doi.org/10.1007/s11947-022-02871-8
Publikováno v:
LWT. 181:114765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d0fa50fcffcc65528e40e22b193f6f
https://doi.org/10.1016/j.lwt.2023.114765
https://doi.org/10.1016/j.lwt.2023.114765
Publikováno v:
Food Bioscience. 44:101378
In this work, the microwave was used to investigate the changes in activities and the possible passivation mechanism of PPO during the maceration stage of winemaking at different microwave conditions. Under the condition of microwave power 500 W, tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39de71e1884dd5318f76d63df8b2f74b
https://doi.org/10.1016/j.fbio.2021.101378
https://doi.org/10.1016/j.fbio.2021.101378