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Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid-state fermentation by Eurotium cristatum.

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第一作者： Junpeng,Yi

第一单位： College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China.;College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan, China.;Food laboratory of Zhongyuan, Luohe, Henan, China.

作者： Junpeng,Yi ^[1] ; Yuxin,Han ^[2] ; Xin,Li ^[3] ; Yan,Gao ^[2] ; Wenchao,Liu ^[2] ; Xu,Duan ^[2] ; Yujie,Sun ^[2] ; Shengji,Guo ^[2] ; Xinyu,Wei ^[2]

作者单位： College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China.;College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan, China.;Food laboratory of Zhongyuan, Luohe, Henan, China. ^[1] College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China. ^[2] School of Chemistry & Chemical Engineering, Henan University of Science and Technology, Luoyang, Henan, China. ^[3]

关键词 Eurotium cristatum antioxidant activity grape skin phenolic compounds solid‐state fermentation

主题词葡萄属(Vitis);发酵(Fermentation);抗氧化剂(Antioxidants);酚类(Phenols);α淀粉酶类(alpha-Amylases);水果(Fruit);β葡糖苷酶类(beta-Glucosidase)

DOI 10.1111/1750-3841.70095

PMID 40047325

发布时间 2025-05-11

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交