机译:西拉葡萄酒与维欧尼(Viognier)的搭配:酿酒和瓶装陈酿过程中颜色和酚类的演变
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
cofermentation; CIELab color; polymeric pigments; protein precipitable tannins; anthocyanins; flavonols;
机译:Tinta Miuda红酒在瓶中陈酿2年后的酚类成分变化:酿酒技术的影响。
机译:橡木片对瓶装越橘沼泽越橘糖浆酒中酚类化合物演变和颜色属性的影响
机译:替代蛋白澄清剂对锡拉红葡萄酒的酚类组成和颜色的影响
机译:苯酚Vs.Phenol自由稳定和所选阶段的TiO2的影响:我们可以通过将免费的母料加入酚类AO稳定性树脂来制备非变色的白色LLDPE薄膜吗?
机译:葡萄酒中的酚醛演化:测定酚类含量和成熟,酒精和硫含硫在老化期间葡萄酒颜色的新方法
机译:用脉冲电场处理过的葡萄酿制的美乐葡萄酒瓶装过程中挥发性和酚类化合物的演变
机译:酚类化合物曲线的演化和锡拉红花型溶氧体活性储存在不同颜色的瓶子中的葡萄干葡萄酒