Award

2018C02049

Funder: National Key Research and Development Program of China

Funded outputs count: 4

Funder award ID: 2018C02049

OpenAlex ID: G1928286014

Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

2023 · Jia Li, Kan Jiang, et al. · Agriculture · 3

Effects of Different Smoking Materials and Methods on the Quality of Chinese Traditional Bacon (Larou)

2020 · Sijia Wang, Rongfa Guan, et al. · Journal of Food Protection · 10

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

2020 · Di Wang, Quan Ma, et al. · Molecules · 27

Recovery of lotus (Nelumbo nucifera Gaertn.) seedpod flavonoids using polar macroporous resins: The updated understanding on adsorption/desorption mechanisms and the involved intermolecular attractions and bonding

2019 · Jarukitt Limwachiranon, Hao Huang, et al. · Food Chemistry · 60