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meng i ling
(8 results)?
Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency.
Food Chem. 2023 Jul 1;413:135628. doi: 10.1016/j.foodchem.2023.135628. Epub 2023 Feb 1.
Food Chem. 2023.
PMID: 36750006
Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
Lan YB, et al. Among authors: ling mq.
Food Chem. 2019 Jul 30;287:186-196. doi: 10.1016/j.foodchem.2019.02.074. Epub 2019 Feb 23.
Food Chem. 2019.
PMID: 30857688
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures.
Ling MQ, Xie H, Hua YB, Cai J, Li SY, Lan YB, Li RN, Duan CQ, Shi Y.
Ling MQ, et al.
Molecules. 2019 Feb 27;24(5):836. doi: 10.3390/molecules24050836.
Molecules. 2019.
PMID: 30818764
Free PMC article.
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Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures.
Li SY, Zhao PR, Ling MQ, Qi MY, García-Estévez I, Escribano-Bailón MT, Chen XJ, Shi Y, Duan CQ.
Li SY, et al. Among authors: ling mq.
Food Res Int. 2020 Apr;130:108885. doi: 10.1016/j.foodres.2019.108885. Epub 2019 Dec 6.
Food Res Int. 2020.
PMID: 32156346
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