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机译:苯并噻二唑和茉莉酸甲酯联合使用对莫纳斯特酒的挥发性成分的影响
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
Instituto Murciano de Investigation y Desarrollo Agroalimentario, Ctra. La Alberca s, 30150 Murcia, Spain;
Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;
wine; aroma; volatile compounds; methyl jasmonate; benzothiadiazole;
机译:苯并噻二唑和茉莉酸甲酯对葡萄葡萄和葡萄酒挥发性成分的影响
机译:通过使用茉莉酮酸甲酯和苯并噻二唑提高Monastrell,Merlot和Syrah葡萄酒的酚醛和色度特性
机译:葡萄中生物活性酚类化合物的增加:六个Monastrell葡萄克隆对苯并噻二唑和茉莉酸甲酯处理的响应
机译:茉莉酸甲酯,苯并噻二唑和草酸诱导油菜油菜菌核盘菌抗性和防御基因表达
机译:表征精油,发酵fer鱼酱和食用植物中的生物活性化合物,以及使用茉莉酸甲酯(MeJA)和壳聚糖诱导食用植物中的植物化学物质。
机译:外源脱落酸和茉莉酸甲酯对赤霞珠葡萄浆果花色苷组成脂肪酸和挥发性成分的影响
机译:外源脱落酸和茉莉酸甲酯对赤霞珠(Vitis vinifera L.)葡萄浆果花青素成分,脂肪酸和挥发性成分的影响