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机译:发酵工艺对草莓精制葡萄酒和醋中花色苷成分的影响
Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P, Garcia Gonzalez n° 2, Sevilla 41012, Spain;
Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P, Garcia Gonzalez n° 2, Sevilla 41012, Spain;
Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P, Garcia Gonzalez n° 2, Sevilla 41012, Spain;
Dept. of Inorganic Chemistry and Chemical Engineering, School of Sciences, Campus of Rabanales, Universidad de Cordoba, Ctra. de Madrid, km 396, Cordoba 14071, Spain;
Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P, Garcia Gonzalez n° 2, Sevilla 41012, Spain;
Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P, Garcia Gonzalez n° 2, Sevilla 41012, Spain;
anthocyanins; fermentation processes; strawberry; vinegar; wine;
机译:储存条件对草莓葡萄糖发酵精制的创新饮料花色苷特性和颜色的影响
机译:希拉葡萄酒发酵前的浸渍浸泡后其颜色和花色苷成分的演变
机译:醋和葡萄酒加工对中药延胡索中生物碱含量和组成的影响
机译:铝(III) - alginate固定化酵母增强了杨梅(Myrica Rubra)红酒发酵期间的花青素稳定性
机译:抗皮尔斯氏病的葡萄和葡萄酒的花色苷成分
机译:醋和葡萄酒加工对中药延胡索中生物碱含量和组成的影响
机译:醋和酒加工对延胡索(延胡索)生物碱含量和成分的影响