成果/Result
- Effect of Hanseniaspora Uvarum–Saccharomyces Cerevisiae Mixed-Fermentation on Aroma Characteristics of Rosa Roxburghii Tratt, Blueberry, and Plum Wines被引量：0收藏
- 作者：Huang, Mingzheng Liu, Xiaozhu Li, Xin Sheng, Xiaofang Li, Tingting
- 机构： College of Food and Pharmaceutical Engineering; School of Public Health; College of Liquor and Food Engineering
- 来源：SSRN 2022
- 关键词：Fermentation - Fruits - Gas chromatography - Mass spectrometry - Odors - Yeast
- Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China被引量：0收藏
- 作者：Huang, Mingzheng Li, Tingting Hardie, W. James Tang, Weiyuan Li, Xin
- 机构： College of Food and Pharmaceutical Engineering; College of Liquor and Food Engineering; College of Food Science and Engineering; School of Public Health
- 来源：Flavour and Fragrance Journal 2022
- 关键词：Principal component analysis - Aromatic compounds - Location - Volatile organic compounds - Mass spectrometry - Gas chromatography - Odors
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：0收藏
- 作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan
- 机构： School of Public Health; School of Food and Pharmaceutical Engineering; College of Liquor and Food Engineering
- 来源：Food Chemistry: X 2024
- 关键词：Aromatization - Terpenes
