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CORC

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Evolution of volatile compounds composition during grape berry development at the germplasm level 期刊论文
SCIENTIA HORTICULTURAE, 2022, 卷号: 293
作者:  Liu, Xianju;  Fan, Peige;  Jiang, Jinzhu;  Gao, Yingying;  Liu, Cuixia
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
Characterization of the Berry Quality Traits and Metabolites of 'Beimei' Interspecific Hybrid Wine Grapes during Berry Development and Winemaking 期刊论文
HORTICULTURAE, 2022, 卷号: 8, 期号: 6
作者:  Kuang, Yangfu;  Ren, Chong;  Wang, Yi;  Kirabi, Gathunga Elias;  Wang, Yongjian
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
Zwitterionic comb-like lipid polymers encapsulating linalool for increasing the fragrance retention time 期刊论文
CHINESE CHEMICAL LETTERS, 2021, 卷号: 32, 期号: 1, 页码: 573-576
作者:  Zhang, Tianlu;  Lu, Zhiguo;  Wang, Xiangyu;  Shen, Jie;  Wang, Jianze
收藏  |  浏览/下载：14/0  |  提交时间：2021/08/31
Reactive mesoporous silica nanoparticles loaded with limonene for improving physical and mental health of mice at simulated microgravity condition 期刊论文
BIOACTIVE MATERIALS, 2020, 卷号: 5, 期号: 4, 页码: 1127-1137
作者:  Lu, Zhiguo;  Wang, Jianze;  Qu, Lina;  Kan, Guanghan;  Zhang, Tianlu
收藏  |  浏览/下载：15/0  |  提交时间：2020/10/30
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 会议论文
作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci
收藏  |  浏览/下载：2/0  |  提交时间：2020/12/18
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Journal of Food Processing and Preservation, 2020, 卷号: 44, 期号: 7
作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci
收藏  |  浏览/下载：2/0  |  提交时间：2020/11/14
Effect of mesoporous silica nanoparticles-based nano-fragrance on the central nervous system 期刊论文
ENGINEERING IN LIFE SCIENCES, 2020, 页码: 6
作者:  Lu, Zhiguo;  Zhang, Tianlu;  Yang, Jun;  Wang, Jianze;  Shen, Jie
收藏  |  浏览/下载：26/0  |  提交时间：2020/07/10
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
作者:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao
收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27
Cationic Nano-Fragrance with Sustained Release Property for Neuroregulation 期刊论文
JOURNAL OF BIOMEDICAL NANOTECHNOLOGY, 2020, 卷号: 16, 期号: 3, 页码: 344-351
作者:  Wang, Xiangyu;  Lu, Zhiguo;  Zhang, Jimei;  Zhao, Baochang;  Wang, Jianze
收藏  |  浏览/下载：16/0  |  提交时间：2020/07/23
A key 'foxy' aroma gene is regulated by homology-induced promoter indels in the iconic juice grape 'Concord' 期刊论文
HORTICULTURE RESEARCH, 2020, 卷号: 7, 期号: 1
作者:  Yang, Yingzhen;  Cuenca, Jose;  Wang, Nian;  Liang, Zhenchang;  Sun, Honghe
收藏  |  浏览/下载：19/0  |  提交时间：2022/03/01

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