Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kailan, Yuan"'
Autor:
Yaqi Zhao, Yingyu Zeng, Xusheng Li, Kailan Yuan, Yue Li, Lingmin Tian, Jianxia Sun, Weibin Bai
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100403- (2023)
In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE)
Externí odkaz:
https://doaj.org/article/24740161a32a4dee93509ef6f05af8ed
Autor:
Jun Hu, Xusheng Li, Naijun Wu, Cuijuan Zhu, Xinwei Jiang, Kailan Yuan, Yue Li, Jianxia Sun, Weibin Bai
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 508 (2023)
Testosterone deficiency may increase the risk of sexual dysfunction and the failure of spermatogenesis. Oxidative stress that is derived from the destruction of homeostasis, disease, and exposure to contaminants can damage the steroidogenicity proces
Externí odkaz:
https://doaj.org/article/1bdc1689bae94fa88a7d670205f08d22
Autor:
Yingyu, Zeng, Xusheng, Li, Kailan, Yuan, Bo, Chen, Wenbao, Zhang, Chao, Wang, Jianxia, Sun, Hosahalli S, Ramaswamy, Weibin, Bai
Publikováno v:
Food Chemistry. 408:135247
Hydroxyphenyl-pyranoanthocyanins (PACNs), derived from anthocyanins (ACNs) reacted with hydroxycinnamic acids, have higher practical application value because of better physicochemical stability than their precursors. However, the slow formation rate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a29e65768e5c142f43d62922bdf18b8c
https://doi.org/10.1016/j.foodchem.2022.135247
https://doi.org/10.1016/j.foodchem.2022.135247