Publications in collaboration with researchers from Beijing Normal University (2)

2023

  1. Current and potential trends in the bioactive properties and health benefits of Prunus mume Sieb. Et Zucc: a comprehensive review for value maximization

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 24, pp. 7091-7107

2022

  1. Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

    Food Chemistry: X, Vol. 14