21. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;: 20. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122 19. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245 18. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007 17. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452 16. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 15. [IF=4.952] Zhiqiang Hou et al."Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing."Lwt Food Sci Technol. 2021 May;143:111127 14. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208 13. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 12. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 11. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756 10. 鄒穎, 卜智斌, 余元善,等. 酶法制備紫馬鈴薯汁及其乳酸菌發(fā)酵特性[J]. 食品工業(yè)科技, 2020, v.41;No.442(02):22-26+32. 9. 馬寧, 王超璠, 方東路,等. 聚乙烯膜包裝金針菇冷藏期間的風(fēng)味變化規(guī)律[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2019, 52(08):146-159. 8. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過(guò)程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125. 7. 龔芳芳, 樊衛(wèi)國(guó). 外源檸檬酸對(duì)石灰性黃壤養(yǎng)分活化及刺梨實(shí)生苗養(yǎng)分吸收與生長(zhǎng)的影響[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2018. 6. TUKHVATSHIN MARAT,張釬,屈艷勤,鄭德勇,楊江帆,葉乃興.白茶加工過(guò)程中有機(jī)酸組分含量分析[J].福建茶葉,2019,41(03):11-12. 5. 李寧寧, 張波, 牛見(jiàn)明,等. 基于CIELab參數(shù)的葡萄酒基本花色苷與原兒茶酸的輔色評(píng)估[J]. 食品與發(fā)酵工業(yè), 2019, 45(15). 4. 劉苑琳, 許引虎, 李輝,等. 葡萄酒活性干酵母直投和活化工藝對(duì)酒精發(fā)酵的影響[J]. 中國(guó)釀造, 2019, 038(009):102-106. 3. 常榮, 袁敏, 段珍珍,等. 枇杷醋醋酸發(fā)酵工藝優(yōu)化及醋酸味品質(zhì)特征研究[J]. 食品與發(fā)酵工業(yè), 2017, 43(010):102-110. 2. 段珍珍, 周才瓊, 袁敏,等. 枇杷醋生產(chǎn)中酒精發(fā)酵工藝優(yōu)化及酸味特征分析[J]. 食品與機(jī)械, 2018, 34(003):204-210. 1. 段珍珍, 袁敏, 常榮,等. 有機(jī)酸及揮發(fā)性香氣在枇杷醋加工中的變化及其對(duì)品質(zhì)的影響[J]. 食品與發(fā)酵工業(yè), 2017, 043(012):114-123.