Characterization of Some Olive Varieties Consumed without Pre-Treatment: Naturally Debittered Olives in Türkiye by Yaşar Mert Biçici, Yeşim Elmacı

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A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation by Qingquan Fu, Fangfang Wang, Tiantian Tang, Zimen Liu, Lilin Wang, Qingling Wang, Xuewei Shi, Bin Wang

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Six edible insect oils extracted by ultrasound-assisted: Physicochemical characteristics, aroma patterns and antioxidant properties by Xiaoxiao Jiang, Xiaoya Xing, Xiangyan Chen, Mengmeng Li, Fangshu Liu, Lixian Zhu, Leilei Chen, Qingxin Zhou

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Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects by Paula Silva

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Identification of non-volatile components and anti-fatigue effect of a compound Lujiu by CHEN Ying, ZHU Yuzhe, YU Meili, LIU Fangmei, LI Cunyu, ZHENG Yunfeng, PENG Guoping

Subjects: “…compound lujiu|high-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry|non-volatile composition|anti-fatigue…”
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