首页|期刊导航|未来食品学报（英文）|Characterizing the potential of late-and ice-harvest apple from the Loess Plateau area of China to make ice ciders:from the view of phytochemicals and aromas

Characterizing the potential of late-and ice-harvest apple from the Loess Plateau area of China to make ice ciders:from the view of phytochemicals and aromas

Junjun Zhai Yu Yang Fei Wang Guangxin Cui Yangjun Zou Yurong Guo Huixia Zhou Xiaoyu Wang Pengtao Zhao

未来食品学报（英文）2026，Vol.6Issue(4)：565-576,12.

未来食品学报（英文）2026，Vol.6Issue(4)：565-576,12.DOI:10.1016/j.jfutfo.2025.04.014

Characterizing the potential of late-and ice-harvest apple from the Loess Plateau area of China to make ice ciders:from the view of phytochemicals and aromas

Junjun Zhai ¹Yu Yang ²Fei Wang ¹Guangxin Cui ³Yangjun Zou ³Yurong Guo ¹Huixia Zhou ⁴Xiaoyu Wang ¹Pengtao Zhao¹

作者信息

1. College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China||Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education,National Research & Development Center of Apple Processing Technology,Xi'an 710119,China
2. College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China||Beijing Yanjing Beer Group Corp.,Beijing 101300,China
3. Apple Experiment Station,Northwest A&F University,Yan'an 727400,China
4. Key Laboratory of Shaanxi Province for Craniofacial Precision Medicine Research,College of Stomatology,Xi'an Jiaotong University,Xi'an 710119,China||Department of Implant Dentistry,College of Stomatology,Xi'an Jiaotong University,Xi'an 710119,China
折叠

摘要

关键词

Apple/Late/ice harvest/Aroma profiles/Polyphenol/The Loess Plateau area of China

Key words

Apple/Late/ice harvest/Aroma profiles/Polyphenol/The Loess Plateau area of China

引用本文复制引用

Junjun Zhai,Yu Yang,Fei Wang,Guangxin Cui,Yangjun Zou,Yurong Guo,Huixia Zhou,Xiaoyu Wang,Pengtao Zhao..Characterizing the potential of late-and ice-harvest apple from the Loess Plateau area of China to make ice ciders:from the view of phytochemicals and aromas[J].未来食品学报（英文）,2026,6(4):565-576,12.

基金项目

This research work was supported by the National Natural Science Foundation of China(32202075),Shaanxi Key Research and Development Project(2023-ZDLNY-43 （32202075）

2024NC-YBXM-143),National Apple Modern Industry Technology System Project(CARS-27),and the National Key Research and Development Project(2023YFD2301004). （CARS-27）

未来食品学报（英文）

访问量0

下载量0

段落导航