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机译:红葡萄酒模型解决方案中五种常见的3-O-单葡萄葡萄原蛋白和三种酚醛酚类的分子结合:青少年素B环取代模式的影响
China Agr Univ Coll Food Sci & Nutr Engn Ctr Viticulture & Enol 17 Tsinghua East Rd Beijing 100083 Peoples R China|Minist Agr & Rural Affairs Key Lab Viticulture & Enol Beijing 100083 Peoples R China;
Beijing Normal Univ Sch Environm Beijing 100875 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Ctr Viticulture & Enol 17 Tsinghua East Rd Beijing 100083 Peoples R China|Minist Agr & Rural Affairs Key Lab Viticulture & Enol Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Ctr Viticulture & Enol 17 Tsinghua East Rd Beijing 100083 Peoples R China|Minist Agr & Rural Affairs Key Lab Viticulture & Enol Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Ctr Viticulture & Enol 17 Tsinghua East Rd Beijing 100083 Peoples R China|Minist Agr & Rural Affairs Key Lab Viticulture & Enol Beijing 100083 Peoples R China;
Anthocyanin; Intermolecular copigmentation; Chromatic characteristic; Thermodynamics; Theoretical calculation;
机译:评价不同酿酒酵母菌株用于酿酒。对葡萄酒中花色苷,吡喃花色素和非花色素的酚含量和颜色特性的影响
机译:商业花青素基提取物相对于酚类成分的颜色稳定性。分子内和分子间色素沉着的保护作用。
机译:花青素与黄烷-3-醇的色素沉着及其对红酒颜色表达的影响
机译:酚类化合物的色素沉着对花色苷抗维生素C和抗氧化活性的作用
机译:红酒和葡萄酒模型系统中的花色苷缩合
机译:三种酚酸对杨梅花色苷颜色和热稳定性的络合作用
机译:贮藏过程中酚类化合物对红醋栗花色苷的络合作用