Showing 1 - 7 results of 7 for search 'Yi-Bin Lan', query time: 0.03s Refine Results
  1. 1
    Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China

    Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China by Li-Xia Zhu, Hui Wang, Pei-jie Han, Yi-Bin Lan

    Published 2023-10-01
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  2. 2
    Intermolecular copigmentation between anthocyanidin-3,5-O-diglucosides and three phenolic compounds: Insights from experimental and theoretical studies

    Intermolecular copigmentation between anthocyanidin-3,5-O-diglucosides and three phenolic compounds: Insights from experimental and theoretical studies by Xu Zhao, Ning Zhang, Guang-Feng Wu, Fei He, Yi-Bin Lan, Chang-Qing Duan

    Published 2022-10-01
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  3. 3
    Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel

    Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel by Bing-Yan Zhao, Xin-Ke Zhang, Yi-Bin Lan, Chang-Qing Duan, Bao-Qing Zhu, De-Mei Li

    Published 2023-03-01
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  4. 4
    Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oenococcus oeni</i>

    Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oen... by Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, Bao-Qing Zhu

    Published 2020-01-01
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  5. 5
    Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

    Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts by Wei-Peng Duan, Bao-Qing Zhu, Ru-Ru Song, Bo Zhang, Yi-Bin Lan, Xia Zhu, Chang-Qing Duan, Shun-Yu Han

    Published 2018-01-01
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  6. 6
    Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China

    Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China by Zhuo Chen, Yang-Peng Wu, Yi-Bin Lan, Yan-Zhi Cui, Tong-Hua Shi, Yu-Bo Hua, Chang-Qing Duan, Qiu-Hong Pan

    Published 2023-07-01
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  7. 7
    Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

    Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription... by Jun Wang, Jun Wang, Run-Ze Sun, Run-Ze Sun, Guo Cheng, Guo Cheng, Qiang Li, Qiang Li, Yan-Nan He, Yu Wang, Yu Wang, Yi-Bin Lan, Yi-Bin Lan, Si-Yu Li, Si-Yu Li, Yan-Rong Zhu, Wen-Feng Song, Xue Zhang, Xiao-Di Cui, Wu Chen

    Published 2017-04-01
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