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molecules(1)

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aroma compounds(1)
bitter amygdalin(1)
cyanide(1)
green plum wine(1)
pulsed electric field(1)

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Jian Li AND Hua Xi Huang AND Dan Li Tang AND Xin An Zeng AND Lang Hong Wang AND Man Sheng Wang(0)

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guangdong provincial key laboratory of intelligent food manufacturing, school of food science and engineering, foshan university, foshan, 528225, china(1)
institute of bast fiber crops, chinese academy of agricultural sciences, changsha, 410205, china(1)
school of food science and engineering, south china university of technology, guangzhou, 510641, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Jian Li(精确检索)

作者:Hua Xi Huang(精确检索)

作者:Dan Li Tang(精确检索)

作者:Xin An Zeng(精确检索)

作者:Lang Hong Wang(精确检索)

作者:Man Sheng Wang(精确检索)

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1Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment

作者： Jian Li; Hua Xi Huang; Dan Li Tang; Xin An Zeng; Lang Hong Wang; Man Sheng Wang; SCIE（2025版）

机构： Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, 410205, China;

来源：Molecules

关键词： aroma compounds bitter amygdalin cyanide green plum wine pulsed electric field