食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1481-1492,12.DOI:10.1016/j.fshw.2023.02.008
Microbiota for production of wine with enhanced functional components
Armachius James 1Ting Yao 2Hengming Ke 3Yousheng Wang2
作者信息
- 1. Beijing Advanced Innovation Centre for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China Tanzania Agricultural Research Institute,Makutupora Centre P.O.Box 1676,Dodoma,Tanzania Rizhao HUAWEI Institute of Comprehensive Health Industries,Shandong KEEPFIT Biotech.Co.,Ltd.,Rizhao 276800,China
- 2. Beijing Advanced Innovation Centre for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China Rizhao HUAWEI Institute of Comprehensive Health Industries,Shandong KEEPFIT Biotech.Co.,Ltd.,Rizhao 276800,China
- 3. Department of Biochemistry and Biophysics and Lineberger Comprehensive Centre,The University of North Carolina,Chapel Hill 27599,USA
- 折叠
摘要
关键词
Wine/Polyphenols/Resveratrol/Oenococcus oeni/Non-Saccharomyces yeast分类
轻工纺织引用本文复制引用
Armachius James,Ting Yao,Hengming Ke,Yousheng Wang..Microbiota for production of wine with enhanced functional components[J].食品科学与人类健康(英文),2023,12(5):P.1481-1492,12.基金项目
funded by the National Natural Science Foundation of China (31972127) （31972127）
Science and Technology Program of the Beijing Municipal Education Commission (KZ201910011013) （KZ201910011013）
the Natural Science Foundation of Rizhao (202143)。 （202143）
