Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Linyuan Duan"'
Autor:
Guanjun PAN, Jiao FENG, Linyuan DUAN, Xuanli ZHANG, Guoli DAI, Ping SHUAI, Ken QIN, Zhilong HAO, Bo ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 264-273 (2024)
In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas
Externí odkaz:
https://doaj.org/article/487a481370b340ab93594fc00a6b2ee1
Autor:
Linyuan Duan, Bo Zhang, Guoli Dai, Xinru He, Xuan Zhou, Ting Huang, Xiaojie Liang, Jianhua Zhao, Ken Qin
Publikováno v:
Agronomy, Vol 13, Iss 7, p 1926 (2023)
Wolfberry (Lycium barbarum L.) is a small Solanaceae shrub with medicinal and edible homology, and widely used as ethnobotanical medicine and nutraceutical food. The wolfberry fruits mainly have red, purple, and yellow phenotypes. Wolfberries are ric
Externí odkaz:
https://doaj.org/article/d92fb674c4c94b9aa0a9d904c52495c4
Autor:
Xiaoyue Ren, Haoxia Li, Yue Yin, Linyuan Duan, Yajun Wang, Xiaojie Liang, Ru Wan, Ting Huang, Bo Zhang, Wanpeng Xi, Wei An, Jianhua Zhao
Publikováno v:
Agronomy, Vol 12, Iss 6, p 1403 (2022)
The fruit diameter (FD), fruit length (FL), fruit peduncle length (FPL), fruit weight (FW) and fruit index (FI, FL/FD) are important quantitative traits in wolfberry fruit, and also one of the most important goals of variety breeding; however, the in
Externí odkaz:
https://doaj.org/article/7c1950f477a64b71b8b37767989bff56
Autor:
Ting HUANG, Ken QIN, Yamei YAN, Jianhua ZHAO, Jian LIU, Linyuan DUAN, Guoli DAI, Bo ZHANG, Xinru HE
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e93422, Published: 28 OCT 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e93422, Published: 28 OCT 2022
The bacterial diversity on the surface of the Chinese Wolfberry (Lycium barbarum) affects the storage tolerance of the fruit. We analyzed the bacterial diversity on the surfaces of eight varieties of Chinese wolfberries using high-throughput sequenci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dff3f95b11d9b0df47eda57e2693189
https://doi.org/10.1590/fst.93422
https://doi.org/10.1590/fst.93422
Publikováno v:
Agricultural Biotechnology (2164-4993); Dec2019, Vol. 8 Issue 6, p19-20, 3p