机译:根据酚醛型材,由浆果和芽孢杆菌制成的葡萄酒的差异化
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
Univ Belgrade Fac Agr Nemanjina 6 Belgrade 11080 Serbia;
Univ Belgrade Fac Chem Studentski Trg 12-16 Belgrade 11000 Serbia;
Univ Belgrade Inst Multidisciplinary Res IMSI Kneza Viseslava 1 Belgrade 11030 Serbia;
Univ Belgrade Inst Chem Technol &
Met Njegoseva 12 Belgrade 11000 Serbia;
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
bioactivity; blackberry; chemical composition; FRAP; vinification;
机译:根据酚醛型材,由浆果和芽孢杆菌制成的葡萄酒的差异化
机译:HPLC测定浆果,果酒和利口酒中的酚类化合物
机译:果实成熟期至收获期橄榄核果(Olea europaea L.)中L-苯丙氨酸氨解酶活性和酚特性的评估
机译:气相色谱浆膜果岭花瓶中糖基化芳香前体的飞行时间谱分析
机译:SAN JOAQUIN山谷葡萄和葡萄酒酚醛概况的灌溉和冠复合管理影响
机译:西北九个红酒葡萄品种的浆果皮中酚类成分分布
机译:根据其酚醛型材,由浆果和芽孢杆菌制成的葡萄酒的差异化