机译:红葡萄酒大明稳定性羧甲基纤维素的效率:对葡萄酒酚醛组合物的影响,色大学特性和着色物质稳定性
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal|Univ Tras Os Montes & Alto Douro Chem Dept Sch Life Sci & Environm P-5000801 Vila Real Portugal;
Univ Tras Os Montes & Alto Douro Chem Res Ctr Vila Real CQ VR Food & Wine Chem Lab P-5000801 Vila Real Portugal|Univ Tras Os Montes & Alto Douro Biol & Environm Dept Sch Life Sci & Environm P-5000801 Vila Real Portugal;
Red wine; Tartaric stability; Carboxymethylcellulose; Degree of substitution; Colouring matter stability; Phenolic compounds;
机译:两种类型的红色甜气泡酒的酿造和货架期中色泽特征和酚类成分的变化
机译:酿酒技术对年轻红酒中酚类成分和色度特性的影响。
机译:酿酒技术对年轻红酒中酚类成分和色度特性的影响
机译:葡萄酒储存空间的热稳定性和能效岭酿酒厂,Lytton Springs,Healdsburg,加利福尼亚州
机译:利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力,酚类和挥发性成分
机译:预发酵浸渍剂和澄清剂对阿尔巴里尼亚白葡萄酒蛋白质稳定性大分子和酚醛组成的影响:壳聚糖K-carrageenan和膨润土的比较效率为热稳定剂
机译:预发酵浸渍剂和澄清剂对阿尔巴里尼亚白葡萄酒蛋白质稳定性,大分子和酚醛组成的影响:壳聚糖,K-carrageenan和膨润土的比较效率为热稳定剂