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pro vyhledávání: '"Zheyang Fu"'
Autor:
Ailing Wang, Qingqing Lei, Beibei Zhang, Junhai Wu, Zheyang Fu, Jiangfeng He, Yanbo Wang, Xinying Wu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101743- (2024)
Black tea is highly favored by consumers worldwide, with enzymatic reactions being recognized as a pivotal factor influencing tea quality. The role of microorganisms in shaping the composition of black tea has emerged as a focus of research due to th
Externí odkaz:
https://doaj.org/article/e4e6888918634ca69d1dcacf4ab4b3e0
Autor:
Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyz
Externí odkaz:
https://doaj.org/article/543a318fd0414327b761970832c79935
Publikováno v:
Food Weekly News; 9/26/2024, p68-68, 1p