Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Jian‐Guo Zhang, Zhao‐Jun Wei, Zhao‐Jun Wei
Topics & Concepts
MetabolomicsWineChemistryFermentationFood scienceYeastFermentation in winemakingEthanol fermentationDebaryomyces hanseniiLyciumBiochemistryChromatographyPathologyAlternative medicineMedicineFermentation and Sensory AnalysisFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities