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pei hong liu
(10 results)?
Carnosic acid and rosemary extract reversed the lipid accumulation induced by bisphenol A in the 3T3-L1 preadipocytes and C57BL/6J mice via SIRT1/FoxO1 pathway.
Food Chem Toxicol. 2023 Sep;179:113996. doi: 10.1016/j.fct.2023.113996. Epub 2023 Aug 19.
Food Chem Toxicol. 2023.
PMID: 37598852
Association between modification of phenolic profiling and development of wine color during alcohol fermentation.
Li SY, Liu PT, Pan QH, Shi Y, Duan CQ.
Li SY, et al. Among authors: liu pt.
J Food Sci. 2015 Apr;80(4):C703-10. doi: 10.1111/1750-3841.12833. Epub 2015 Mar 21.
J Food Sci. 2015.
PMID: 25807971
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The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.
Liu PT, Yu KJ, Li YT, Duan CQ, Yan GL.
Liu PT, et al.
Food Res Int. 2018 Dec;114:214-222. doi: 10.1016/j.foodres.2018.08.016. Epub 2018 Aug 4.
Food Res Int. 2018.
PMID: 30361019
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Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.
Yan GL, Duan LL, Liu PT, Duan CQ.
Yan GL, et al. Among authors: liu pt.
Front Microbiol. 2019 May 22;10:1115. doi: 10.3389/fmicb.2019.01115. eCollection 2019.
Front Microbiol. 2019.
PMID: 31178837
Free PMC article.
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Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
Liu PT, Duan CQ, Yan GL.
Liu PT, et al.
Molecules. 2019 Feb 1;24(3):538. doi: 10.3390/molecules24030538.
Molecules. 2019.
PMID: 30717212
Free PMC article.
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