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机译:石榴酒发酵和陈酿过程中抗氧化能力和风味特征变化的评估
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Univ Calif Davis, Coll Agr & Environm Sci, One Shields Ave, Davis, CA 95616 USA;
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;
Punica granatum L.; Winemaking; Antioxidant properties; Volatile compound; Anthocyanin;
机译:葡萄树和石榴葡萄酒的总酚类含量,抗氧化能力和植物化学仿形
机译:基于乳酸发酵的生物转化对苹果汁的酚类谱,抗氧化能力和风味挥发物的影响
机译:3种石榴品种果汁和相应葡萄酒的抗氧化能力变化
机译:抗氧化能力测定和由绿草树叶(Premna Overongifolia Merr)组成的味道健康零食的感官评价。
机译:麝香葡萄葡萄酒在发酵和陈酿过程中的风味。
机译:优化石榴果皮和鞘肉(Schisandra Chinensis)的发酵过程及发酵液的生物活性:抗氧化活性和对HaCAT细胞氧化损伤的抗氧化活性和保护作用
机译:抗氧化能力和发酵过程中菠萝剥醋的抗氧化能力和风味轮廓变化