26 results on '"Liu, Kunyi"'
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2. Multi-omics analysis of microbial communities and metabolites during the fermentation of traditional Midu Juanti
3. Risk factors for portal hypertensive gastropathy
4. Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica
5. Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
6. Technological exploration and antioxidant activity determination of purple compound fruit wine
7. Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
8. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity
9. An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
10. An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng
11. Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
12. Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger.
13. Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.
14. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods
15. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine
16. Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit
17. Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods
18. The microbial communities in Zaopeis , free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production
19. Research progress of biogenic amines in fermented sausages: A review
20. Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea
21. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.
22. Main functional ingredients, nutritional, and medicinal values of common wild edible fungi: a review
23. Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine
24. Double plastic stent implantation for recurrent acute pancreatitis with incomplete pancreas divisum: a case report and literature review
25. Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose
26. Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose
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