机译:通过改变从花青素到抗性相关的酚类物质来抑制葡萄皮的牛蒡寡糖抑制葡萄皮中的前葡萄球菌
Qilu Univ Technol Shandong Acad Sci Coll Food Sci & Engn Jinan 250353 Shandong Peoples R China|Jiangxi Agr Univ Coll Agron Nanchang 330045 Jiangxi Peoples R China;
Qilu Univ Technol Shandong Acad Sci Coll Food Sci & Engn Jinan 250353 Shandong Peoples R China;
Beijing Sci & Technol Press Co Editing Ctr Beijing 100003 Peoples R China;
Qilu Univ Technol Shandong Acad Sci Coll Food Sci & Engn Jinan 250353 Shandong Peoples R China;
Qilu Univ Technol Shandong Acad Sci Coll Food Sci & Engn Jinan 250353 Shandong Peoples R China;
anthocyanin; Burdock fructooligosaccharides; grape; lignin; trans-resveratrol;
机译:牛d低聚果糖通过改变从花青素到抗药性酚类物质的苯丙烷类通量来抑制葡萄皮中采后的发色
机译:牛d低聚果糖通过激活水杨酸依赖性途径并抑制褐变而诱导丰收后巨峰葡萄的真菌抗性
机译:采后乙烯和1-MCP处理均会影响Aleatico葡萄和葡萄酒的酚,花色苷和芳香品质
机译:前排乙烯处理的时间影响苯酚花青素和碳糖葡萄酒葡萄的挥发性化合物
机译:皮肤黄烷醇组合物的变化作为对不同酚类曲线的红葡萄酒覆水过程中对臭氧诱导应力的反应