Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures
Xiaowen An(Hebei Agricultural University), Changwei Ao(Hebei Agricultural University), Yifan Zhang(Anhui Agricultural University), Kexin Liu(Zhejiang Cancer Hospital), Zijuan Wang(Hebei Agricultural University), Jiamin Li(Southeast University), Xinyu Nie(Hebei Agricultural University), Zhihui Zhao(Shanghai Academy of Agricultural Sciences), Bimal Chitrakar(Hebei Agricultural University)
Cited by 36
Related Papers
Current trends in drug metabolism and pharmacokinetics
|Acta Pharmaceutica Sinica B|2019|391
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
|Food Microbiology|2014|312
Current Understanding of bHLH Transcription Factors in Plant Abiotic Stress Tolerance
|International Journal of Molecular Sciences|2021|252
5-Aminosalicylic Acid Alters the Gut Bacterial Microbiota in Patients With Ulcerative Colitis
|Frontiers in Microbiology|2018|205