Zihan XuCollege of Food Shenyang Agricultural University关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 4 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wineXiyun Sun,Sajad Shokri,Binhe Gao,Zihan Xu,Bin Li,Tong Zhu,Yuehua Wang,Jinyan ZhuLWT(2022)引用20浏览0引用200Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolicsBinhe Gao,Jingwen Wang,Yuehua Wang,Zihan Xu,Bin Li,Xianjun Meng,Xiyun Sun,Jinyan ZhuFood Control (2022): 108603引用18浏览0引用180食品基质及加工方式对多酚生物利用度影响的研究进展李斌,徐子涵, 田思慧,孙希云,王静雯食品工业科技(2021)引用1浏览0引用10Protective effects of blueberry anthocyanin extracts on hippocampal neuron damage induced by extremely low-frequency electromagnetic fieldXiyun Sun,Zihan Xu,Yuehua Wang,Ning LiuFood Science and Human Wellness(2020)引用8浏览0引用80作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn