Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine. [PDF]
J Food Sci TechnolLiu B +7 more
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Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review. [PDF]
FoodsBai J +8 more
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Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation. [PDF]
Int J Mol SciDong Y +6 more
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Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits. [PDF]
FoodsHosseini E +3 more
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Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility. [PDF]
HeliyonArcia P +3 more
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Unforeseen current and future benefits of uncommon yeast: the Metschnikowia genus. [PDF]
Appl Microbiol BiotechnolHaniffadli A +4 more
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Proanthocyanidins: structure, biosynthesis, regulation, and structure-activity relationships. [PDF]
aBIOTECHQiao Y +5 more
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Mitochondrial genome features and systematic evolution of diospyros kaki thunb 'Taishuu'. [PDF]
BMC GenomicsYang Y, Duan C.
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Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future. [PDF]
FoodsPizarro-Oteíza S +4 more
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Comparative transcriptome analysis of persimmon somatic mutants (Diospyros kaki) identifies regulatory networks for fruit maturation and size. [PDF]
Front Plant SciBan S +5 more
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