Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zhanxia LIU"'
Autor:
Binbin LI, Yuhui LI, Zhanxia LIU, Hongbin WU, Wenting JIA, Hui YANG, Chengjiang LIU, Jungang WANG, Xinwen JIN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 170-179 (2023)
To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different
Externí odkaz:
https://doaj.org/article/b4d7ea727e7e4983ace5bf7e1365cb56
Autor:
Zhiya Niu, Zhongyan Zhu, Jing Zhou, Chengjian Xu, Changqing Wei, Wenyu Liu, Zhanxia Liu, Ting Wang, Hang Xiao
Publikováno v:
Foods, Vol 13, Iss 11, p 1682 (2024)
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered
Externí odkaz:
https://doaj.org/article/e4fd3d7d0d99459584d15f55e6f6e1ba
Publikováno v:
INTERNATIONAL SYMPOSIUM ON THE FRONTIERS OF BIOTECHNOLOGY AND BIOENGINEERING (FBB 2019).
Fermentation products of filamentous fungus Monascus spp. have been widely used in the food and pharmaceutical industries for thousands of years. Nowadays, the secondary metabolites of Monascus gained an increasing attention, such as Monascus pigment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cfe9ae6f00edea7a3c8299611b2c995
https://doi.org/10.1063/1.5110803
https://doi.org/10.1063/1.5110803
Publikováno v:
AIP Conference Proceedings; 2019, Vol. 2110 Issue 1, p020009-1-020009-8, 8p