Showing 1 - 3 results of 3 for search 'Mingshan Lv', query time: 0.01s Refine Results
  1. 1
    Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste

    Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste by Benhao Feng, Ruoqing Liu, Xiaolu Liu, Mingshan Lv, Shengchang Zhou, Ying Mu, Yao Zhao, Liang Wang

    Published 2025-03-01
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  2. 2
    Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

    Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice by Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang

    Published 2024-11-01
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  3. 3
    Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice

    Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice by Mingshan Lv, Xiaolu Liu, Ruoqing Liu, Aihemaitijiang Aihaiti, Jingyang Hong, Li Zheng, Jun Xing, Yincang Cui, Liang Wang

    Published 2025-04-01
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