中文

曾晓雄

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Professor
Alma Mater:歧阜大学大学院（静冈大学）

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC - MS, HS-GC-IMS and electronic nose

Release time:2024-12-25Hits:

Impact Factor:

8.2
Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Zhang Di,Huang Yujie,Fan Xia,Zeng Xiaoxiong
Co-author:

Zhang Di,Huang Yujie,Fan Xia,Zeng Xiaoxiong
Correspondence Author:

ZXX
Correspondence Author:

ZXX
Document Code:

2c9e868c93f15c310193f368ac1e0b58
Document Code:

2c9e868c93f15c310193f368ac1e0b58
Volume:

455
Volume:

455
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-10-15
Date of Publication:

2024-10-15

Pre One:Microencapsulation as a Protective Strategy for Sialylated Immunoglobulin G: Efficacy in Alleviating Symptoms of Dextran Sulfate Sodium-Induced Colitis in Mice and Potential Mechanisms.

Next One:Anti-diabetic effect of dicaffeoylquinic acids is associated with the modulation of gut microbiota and bile acid metabolism.