Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zhaogai WANG"'
Autor:
Pengfei JIANG, Tiantian ZHAO, Guanying SHI, Le ZHANG, Lili ZHAO, Jihong WANG, Yan ZHAO, Zhaogai WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 91-99 (2024)
Water is the important medium of the tea infusions, which plays a crucial role in the development of tea quality. Tooma sinensis (TS) fermented tea was brewed with tap water, mineral water and purified water. The physicochemical indexes, biochemical
Externí odkaz:
https://doaj.org/article/99bcb38b4b6048db9fb7d48c93929bb4
Autor:
Le ZHANG, Yixin WEI, Guanying SHI, Pengfei JIANG, Lili ZHAO, Jihong WANG, Shaonan ZHANG, Zhaogai WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 222-234 (2024)
To investigate the effect of drying methods on the volatile flavor substances of Toona sinensis, the volatile components of vacuum freeze-dried, heat pump-dried, hot air-dried, and microwave vacuum-dried Toona sinensis samples were analyzed by gas ch
Externí odkaz:
https://doaj.org/article/99191ae751ad4d578bb6ec6a6404c137
Publikováno v:
Molecules, Vol 27, Iss 2, p 512 (2022)
In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor cau
Externí odkaz:
https://doaj.org/article/e351bdca66c7446f9c6426655fd0a079
Autor:
Zhaogai Wang, Pengfei Jiang, Lili Zhao, Guanying Shi, Zhang Le, Xiaomin Wang, Xuzeng Wang, Wenkui Zhu, Witoon Prinyawiwatkul, Zhimin Xu
Publikováno v:
International Journal of Food Science & Technology. 57:1644-1653
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
null Zhaogai Wang, null Pengfei Jiang, null Lili Zhao, null Guanying Shi, null Zhang Le, null Xiaomin Wang, null Xuzeng Wang, null Wenkui Zhu, null Witoon Prinyawiwatkul, null Zhimin Xu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96fc0f7cac0f19af90b67a374ac5b45b
https://doi.org/10.1111/ijfs.15526/v2/response1
https://doi.org/10.1111/ijfs.15526/v2/response1
Publikováno v:
European Food Research and Technology. 240:41-48
In order to extend the storage life of button mushrooms (Agaricus bisporus), glycine betaine (GB) treatment was introduced and its effect on the quality and physiological characteristics of button mushrooms during storage was evaluated in the present
Publikováno v:
Computer and Computing Technologies in Agriculture VII ISBN: 9783642543432
CCTA (1)
CCTA (1)
Accurate evaluation of shrinkage characteristic for tobacco lamina during drying process is important for optimizing tobacco primary process. The present work developed a detection and characterization method of shrinkage characteristic based on comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbc46057bfd75fed66269a9613d0de55
https://doi.org/10.1007/978-3-642-54344-9_37
https://doi.org/10.1007/978-3-642-54344-9_37
Publikováno v:
2010 Second World Congress on Software Engineering (WCSE); 2010, p291-294, 4p