Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China by Tian Lan, Chenxu Gao, Quyu Yuan, Jiaqi Wang, Hexin Zhang, Xiangyu Sun, Yushan Lei, Tingting Ma

Get full text

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry by Tian Lan, Jiaqi Wang, Quyu Yuan, Yushan Lei, Wen Peng, Min Zhang, Xinyi Li, Xiangyu Sun, Tingting Ma

Get full text

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles by Tian Lan, Xinran Lv, Qinyu Zhao, Yushan Lei, Chenxu Gao, Quyu Yuan, Xiangyu Sun, Xuebo Liu, Tingting Ma

Get full text

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics by Jiaqi Wang, Tian Lan, Yushan Lei, Jiangtao Suo, Qinyu Zhao, Haoli Wang, Jing Lei, Xiangyu Sun, Tingting Ma

Get full text

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment by Jiaqi Wang, Xinran Lv, Tian Lan, Yushan Lei, Jiangtao Suo, Qinyu Zhao, Jing Lei, Xiangyu Sun, Tingting Ma

Get full text