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Page 1
Complex phase diagram and supercritical matter.
Phys Rev E. 2024 Feb;109(2-1):024118. doi: 10.1103/PhysRevE.109.024118.
Phys Rev E. 2024.
PMID: 38491632
Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice.
Chen Y, Ouyang X, Laaksonen O, Liu X, Shao Y, Zhao H, Zhang B, Zhu B.
Chen Y, et al. Among authors: ouyang x.
Foods. 2019 Sep 21;8(10):430. doi: 10.3390/foods8100430.
Foods. 2019.
PMID: 31546648
Free PMC article.
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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions.
Wei M, Wang S, Gu P, Ouyang X, Liu S, Li Y, Zhang B, Zhu B.
Wei M, et al. Among authors: ouyang x.
J Food Sci Technol. 2018 Jun;55(6):2240-2250. doi: 10.1007/s13197-018-3141-y. Epub 2018 Mar 30.
J Food Sci Technol. 2018.
PMID: 29892124
Free PMC article.
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Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.
Yuan G, Ren J, Ouyang X, Wang L, Wang M, Shen X, Zhang B, Zhu B.
Yuan G, et al. Among authors: ouyang x.
Molecules. 2016 Oct 2;21(10):1324. doi: 10.3390/molecules21101324.
Molecules. 2016.
PMID: 27706098
Free PMC article.
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Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.
Liu S, Wang S, Yuan G, Ouyang X, Liu Y, Zhu B, Zhang B.
Liu S, et al. Among authors: ouyang x.
J Food Sci. 2016 Nov;81(11):C2697-C2707. doi: 10.1111/1750-3841.13532. Epub 2016 Oct 18.
J Food Sci. 2016.
PMID: 27755647
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