Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

por Lan, Tian, Gao, Chenxu, Yuan, Quyu, Wang, Jiaqi, Zhang, Hexin, Sun, Xiangyu, Lei, Yushan, Ma, Tingting
Publicado 2021

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

por Wang, Jiaqi, Lan, Tian, Lei, Yushan, Suo, Jiangtao, Zhao, Qinyu, Wang, Haoli, Lei, Jing, Sun, Xiangyu, Ma, Tingting
Publicado 2021

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

por Wang, Jiaqi, Lv, Xinran, Lan, Tian, Lei, Yushan, Suo, Jiangtao, Zhao, Qinyu, Lei, Jing, Sun, Xiangyu, Ma, Tingting
Publicado 2022

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

por Lan, Tian, Wang, Jiaqi, Yuan, Quyu, Lei, Yushan, Peng, Wen, Zhang, Min, Li, Xinyi, Sun, Xiangyu, Ma, Tingting
Publicado 2022

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

por Lan, Tian, Lv, Xinran, Zhao, Qinyu, Lei, Yushan, Gao, Chenxu, Yuan, Quyu, Sun, Xiangyu, Liu, Xuebo, Ma, Tingting
Publicado 2023