المؤلفون: Ji, Tuo, Du, Yufen, Wei, Min^{Aff1, Aff3, Aff4}, Gu, Duanyin, Li, Jing^{Aff1, Aff2, Aff4, IDs10725022009551_cor5}, Wang, Huasen^{Aff6, IDs10725022009551_cor6}, Yang, Fengjuan^{Aff1, Aff2, Aff4, IDs10725022009551_cor7}

المصدر: Plant Growth Regulation: An International Journal on Plant Growth and Development. 100(3):593-607

المؤلفون: Zhang, Xin, Wang, Yuxiao, Wu, Fei, Gu, Duanyin, Tao, Hongxun, Zhang, Rentang

المصدر: In Food Chemistry 1 May 2024 439

المؤلفون: Liu, Chuang, Qiu, Zhichang, Gu, Duanyin, Wang, Fangzhou, Zhang, Rentang

المصدر: In Food Chemistry 30 March 2023 405 Part A

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المؤلفون: Qiao Xuguang, Xin Sun, Quanbin Fu, Gao Lin, Zhang Rentang, Chuan Shi, Gu Duanyin

المصدر: Food Science & Nutrition
Food Science & Nutrition, 7(4):1387-1395

مصطلحات موضوعية: chemistry.chemical_classification, 010401 analytical chemistry, compositions, Ripening, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, food.food, 0104 chemical sciences, Reducing sugar, volatile component, blacking process, jujube, 0404 agricultural biotechnology, food, Functional food, Ziziphus jujuba, chemistry, Polyphenol, Food science, Total acid, Food Science, Original Research

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a48efd74dd7d0654fde6f983f262c3e7
http://europepmc.org/articles/PMC6475740

المؤلفون: Gao Lin, Xin Sun, Gu Duanyin, Zhang Rentang

المصدر: Food Science and Nutrition Studies. 3:p107

مصطلحات موضوعية: Curing (food preservation), Chemistry, Polyphenol, Food science, Water content, Process conditions

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f5b61dcfc570b999556946d5245b60f8
https://doi.org/10.22158/fsns.v3n4p107

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