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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
Di.Va.P.RA.-Microbiohgy and Food Technobgy Sector, University of Turin. Via L da Vinci 44, 10095 Crugliasco (TO), Italy;
Di.Va.P.RA.-Microbiohgy and Food Technobgy Sector, University of Turin. Via L da Vinci 44, 10095 Crugliasco (TO), Italy;
Di.Va.P.RA.-Microbiohgy and Food Technobgy Sector, University of Turin. Via L da Vinci 44, 10095 Crugliasco (TO), Italy;
Di.Va.P.RA.-Microbiohgy and Food Technobgy Sector, University of Turin. Via L da Vinci 44, 10095 Crugliasco (TO), Italy;
Di.Va.P.RA.-Microbiohgy and Food Technobgy Sector, University of Turin. Via L da Vinci 44, 10095 Crugliasco (TO), Italy;
sweet sparkling wines; color characteristics; response surface methodology; central composite design; phenolic compounds; cv brachetto;
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:两种类型的芳香红色甜味Brachetto汽酒在货架期内的挥发性成分变化
机译:基于模糊知识的酵母酵母形态特征预测汽酒制造
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:美国桶射废料的估价:发酵后添加和再添加对西拉红葡萄酒中酚类成分和色质的影响
机译:关于蒙伦萨/济根单萜葡萄酒的酚类组成和色彩特征的杂交作用:Bierzo D.O. (西班牙)和dãod.o. (葡萄牙)