The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine-Reference-Cited by-同舟云学术

The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

Published:2017-11-19 Issue:1 Volume:124 Page:57-67
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Ren Jie¹,Wang Shaoyang¹,Ning Yan¹,Wang Mengze²,Wang Liying²,Zhang Bolin¹,Zhu Baoqing¹

Affiliation:

1. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China

2. Ningxia Senmiao Goji Technology Development Co. Ltd.; Yinchuan Ningxia 750000 China

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.469/fullpdf

Reference43 articles.

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2. Effect of drying methods on physicochemical properties and antioxidant activities of wolfberry (Lycium barbarum) polysaccharide;Zhao;Carbohyd. Polym.,2015

3. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji);Amagase;Food Res. Int.,2011

4. Biological activities and potential health benefit effects of polysaccharides isolated from Lycium barbarum L;Jin;Int. J. Biol. Macromol.,2012

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