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机译:Rojo Brillante的酚类化合物和Kaki Tipo Persimmons在商业收获和Co& Ce:Inf Loc =“Post”> 2& / Ce:Inf>和乙烯治疗方法,用于涩味去除
Department of Chemistry University of Florence;
Department of Chemistry University of Florence;
Department of Chemistry University of Florence;
Department of Chemistry University of Florence;
Department of Plant Soil and Environmental Science University of Florence;
Department of Chemistry University of Florence;
Department of Chemistry University of Florence;
Department of Chemistry University of Florence;
Diospyros kaki; Phenolic acids; Flavanols; Flavonols; Ellagic acid;
机译:Rojo Brillante的酚类化合物和Kaki Tipo Persimmons在商业收获和Co& Ce:Inf Loc =“Post”> 2& / Ce:Inf>和乙烯治疗方法,用于涩味去除
机译:GD / NB对激活能量,松弛响应,阻抗,奈奎斯特图,奈奎斯特图的影响
机译:<![CDATA光谱研究碱金属苄基化合物的碱稀土酰胺的加合物和反应性,及[LI(TMEDA)
机译:高级废水处理过程中的废水有机物去除:O
机译:发酵后成熟过程中红酒中酚类化合物的演变:与涩味和苦味的相关性。
机译:前排乙烯处理的时间影响苯酚花青素和碳糖葡萄酒葡萄的挥发性化合物
机译:聚乙烯包装对KRaKEs(Diospyrus kaki L.)强度的去除和质量的影响,CV。制冷剂存在于聚乙烯袋对制革果实(Diospyrus kaki L.)的去除能力和质量的制冷影响中,CV。 GIONBO,存放在寒冷的条件下