يعرض 1 - 2 نتائج من 2 نتيجة بحث عن '"Yonghan QU"', وقت الاستعلام: 0.77s تنقيح النتائج
  1. 1
    Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

    المؤلفون: Zi Ye, Yonghan Qu, Junjie Yi, Meiqi Li, Hongjin Long, Zhixun Shang

    المصدر: Food Research International. 137:109535

    مصطلحات موضوعية: China, 0303 health sciences, Multivariate statistics, 030309 nutrition & dietetics, 04 agricultural and veterinary sciences, Free amino, 040401 food science, Sensory analysis, 03 medical and health sciences, Mouthfeel, 0404 agricultural biotechnology, Chewiness, Vegetables, Pepper, Food science, Capsaicin, Capsicum, Piper nigrum, Quality characteristics, Flavor, Food Science, Mathematics

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a221d5b1f306d01ad8cc9b8190bc5f4
    https://doi.org/10.1016/j.foodres.2020.109535

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  2. 2
    دورية أكاديمية
    Responses of the Anthocyanin and Osmolyte Contents of the Capsicum annuum Cultivars Planted in Wenshan Prefecture of Yunnan Province to the Drought Stress Simulated by PEG-6000.

    Alternate Title: 云南文山辣椒花色苷和渗透调 节物含量对PEG-6000模拟干 旱胁迫的响应. (Chinese)

    المؤلفون: Yun LI, Fanlai MENG, Changling ZHAO, Yonghan QU, Enping YUAN, Lingyu YANG, Xueting ZHANG, Shaoxiang WANG, Shuiling ZHAO

    المصدر: Agricultural Science & Technology; Jun2016, Vol. 17 Issue 6, p1295-1335, 7p

    مصطلحات موضوعية: ANTHOCYANINS, CAPSICUM annuum, DROUGHT tolerance, CULTIVARS, DROUGHTS, OSMOREGULATION, PLANTS

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