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CORC

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一种发酵饮料及其制备方法 专利
专利号: 2020102935837, 申请日期: 2022-07-05,
作者:  彭健;  方素云;  胡晓珂;  闵军
收藏  |  浏览/下载：0/0  |  提交时间：2024/01/26
Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review 期刊论文
FRONTIERS IN NUTRITION, 2022, 卷号: 9
作者:  Pei, JJ;  Liu, Z;  Huang, YG;  Geng, JZ;  Li, XS
收藏  |  浏览/下载：7/0  |  提交时间：2022/12/02
Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation 期刊论文
FOOD RESEARCH INTERNATIONAL, 2021, 卷号: 148
作者:  Hu, Dan;  Wu, Jinyong;  Jin, Long;  Yuan, Lixia;  Li, Jun
收藏  |  浏览/下载：93/0  |  提交时间：2021/11/01
Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China 期刊论文
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, 2019, 卷号: 15, 页码: 10
作者:  He, Jianwu;  Zhang, Ruifei;  Lei, Qiyi;  Chen, Gongxi;  Li, Kegang
收藏  |  浏览/下载：89/0  |  提交时间：2019/05/23
Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 97, 页码: 617-623
作者:  Guo, Jingjing;  Yan, Yilan;  Wang, Mei;  Wu, Yuchen;  Liu, Shao-Quan
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 92, 页码: 61-66
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24
Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in chinese teas 期刊论文
Food chemistry, 2017, 卷号: 219, 页码: 496-502
作者:  Zhang, Ruobing;  Zhang, Hong;  Chen, Qingwu;  Luo, Ji;  Chai, Zhifang
收藏  |  浏览/下载：28/0  |  提交时间：2019/04/23
Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas 期刊论文
FOOD CHEMISTRY, 2017, 卷号: 219, 页码: 496-502
作者:  Chai, ZF;  Chen, QW
收藏  |  浏览/下载：14/0  |  提交时间：2019/08/27
Lactobacillus shenzhenensis sp nov., isolated from a fermented dairy beverage 期刊论文
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 2013, 卷号: 63
作者:  Zou, Yuanqiang;  Liu, Feng;  Fang, Chengxiang;  Wan, Daiwei;  Yang, Rentao
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/05
Puerins A and B, two new 8-C substituted flavan-3-ols from Pu-er tea 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 卷号: 53, 期号: 22, 页码: 8614-8617
作者:  Zhou, ZH;  Zhang, YJ;  Xu, M;  Yang, CR
收藏  |  浏览/下载：14/0  |  提交时间：2012/03/21

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