Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds
Xinyu Nie(Hebei Agricultural University), Changwei Ao(Hebei Agricultural University), Zijuan Wang(Hebei Agricultural University), Yifan Zhang(Anhui Agricultural University), Kexin Liu(Hebei Agricultural University), Zhihui Zhao(Shanghai Academy of Agricultural Sciences)
Cited by 16
Related Papers
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
Inhibitory effect of Chardonnay and black raspberry seed extracts on lipid oxidation in fish oil and their radical scavenging and antimicrobial properties
|Food Chemistry|2007|143
Determination of multiple mycotoxins in paired plasma and urine samples to assess human exposure in Nanjing, China
|Environmental Pollution|2019|113