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机译:羧甲基纤维素对红酒酒石酸盐,蛋白质和颜色稳定性的影响
Institute for Microbiology and Wine Research, Johannes Gutenberg University of Mainz, Becherweg 15,Mainz D-55099, Germany;
Institute of Immunology, University Medical Centre of the Johannes Gutenberg University Mainz, Langenbeckstr. I,Mainz D-55131, Germany;
Erbsloeh Geisenheim AG, Erbsloehstrasse I, Geisenheim D-65366, Germany;
Institute for Microbiology and Wine Research, Johannes Gutenberg University of Mainz, Becherweg 15,Mainz D-55099, Germany;
Institute for Microbiology and Wine Research, Johannes Gutenberg University of Mainz, Becherweg 15,Mainz D-55099, Germany;
Erbsloeh Geisenheim AG, Erbsloehstrasse I, Geisenheim D-65366, Germany;
carboxymethyl cellulose; colour stability; protein haze; wine crystals;
机译:不同羧甲基纤维素结构参数对红酒酒石酸盐稳定性的影响:粘度和替代度
机译:纤维素胶,酒中酒石酸不稳定的有效解决方案
机译:壳聚糖替代膨润土用于葡萄酒酿造:对芳香白葡萄酒中热稳定性,蛋白质,有机酸,颜色和挥发性化合物的影响
机译:羧甲基纤维素和胆汁盐网络形成与含水石墨烯溶液
机译:烷基胺-羧甲基纤维素盐:制备,表征和药物应用
机译:稳定的盐桥通过减少展开的热容变化来增强蛋白质的热稳定性
机译:肌红蛋白色素的热降解和光化学降解与切片的干腌帕尔马火腿和亚硝酸盐制得的切片干腌火腿的颜色稳定性有关