E-LIB Suche - Ergebnisse für: Yan-lun Ju

1

Effects of winemaking techniques on the phenolics, organic ..:

Ju, Yan-lun ; Xu, Xue-lei ; Yu, Yi-ke...
Food Bioscience. 54 (2023) - p. 102937 , 2023

Link: https://doi.org/10.1016/..

2

Effects of Table Grape Cultivars on Fruit Quality and Aroma..:

Wang, Wan-Ni ; Qian, Yun-Hui ; Liu, Ruo-Han...
Foods. 12 (2023) 18 - p. 3371 , 2023

Link: https://doi.org/10.3390/..

3

Effects of Table Grape Cultivars on Fruit Quality and Aroma..:

Wan-Ni Wang ; Yun-Hui Qian ; Ruo-Han Liu...
Food Quality and Safety. , 2023

Link: https://doi.org/10.3390/..

4

Effects of Table Grape Cultivars on Fruit Quality and Aroma..:

Wan-Ni Wang ; Yun-Hui Qian ; Ruo-Han Liu...
https://www.mdpi.com/2304-8158/12/18/3371. , 2023

Link: https://doi.org/10.3390/..

5

Targeted metabolomic and transcript level analysis reveals ..:

Ju, Yan-lun ; Liu, Bo-chen ; Xu, Xue-lei...
Scientia Horticulturae. 299 (2022) - p. 111009 , 2022

Link: https://doi.org/10.1016/..

6

The condensed tannin chemistry and astringency properties o..:

Ju, Yan-lun ; Yang, La ; Yue, Xiao-feng...
Food Chemistry: X. 11 (2021) - p. 100125 , 2021

Link: https://doi.org/10.1016/..

7

Transcriptome profiling provide new insights into the molec..:

Ju, Yan-lun ; Min, Zhuo ; Zhang, Yang...
Scientia Horticulturae. 286 (2021) - p. 110076 , 2021

Link: https://doi.org/10.1016/..

8

Anthocyanin and Phenolic Acids Contents Influence the Color..:

Yue, Xiao-feng ; Jing, Si-si ; Ni, Xiao-fan...
Frontiers in Nutrition. 8 (2021) - p. , 2021

Link: https://doi.org/10.3389/..

9

Physiological and transcriptomic analysis of Cabernet Sauvg..:

Wang, Wan-ni ; Min, Zhuo ; Wu, Jin-ren...
Plant Physiology and Biochemistry. 167 (2021) - p. 400-409 , 2021

Link: https://doi.org/10.1016/..

10

First study on the fatty acids and their derived volatile p..:

Ju, Yan-lun ; Yue, Xiao-feng ; Cao, Xue-ying..
Scientia Horticulturae. 275 (2021) - p. 109709 , 2021

Link: https://doi.org/10.1016/..

11

Image_1_Anthocyanin and Phenolic Acids Contents Influence t..:

Xiao-feng Yue ; Si-si Jing ; Xiao-fan Ni...
doi:10.3389/fnut.2021.691784.s001. , 2021

Link: https://doi.org/10.3389/..

12

Image_3_Anthocyanin and Phenolic Acids Contents Influence t..:

Xiao-feng Yue ; Si-si Jing ; Xiao-fan Ni...
doi:10.3389/fnut.2021.691784.s003. , 2021

Link: https://doi.org/10.3389/..

13

The condensed tannin chemistry and astringency properties o..:

Yan-lun Ju ; La Yang ; Xiao-feng Yue...
http://www.sciencedirect.com/science/article/pii/S2590157521000134. , 2021

Link: https://doi.org/10.1016/..

14

Anthocyanin and Phenolic Acids Contents Influence the Color..:

Xiao-feng Yue ; Si-si Jing ; Xiao-fan Ni...
https://www.frontiersin.org/articles/10.3389/fnut.2021.691784/full. , 2021

Link: https://doi.org/10.3389/..

15

Image_2_Anthocyanin and Phenolic Acids Contents Influence t..:

Xiao-feng Yue ; Si-si Jing ; Xiao-fan Ni...
doi:10.3389/fnut.2021.691784.s002. , 2021

Link: https://doi.org/10.3389/..