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机译:果实作为葡萄酒的衬底:采取选定的浆果和芽果葡萄酒的案例研究
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
Univ Belgrade Fac Agr Nemanjina 6 Belgrade 11080 Serbia;
Univ Belgrade Inst Multidisciplinary Res IMSI Dept Life Sci Kneza Viseslava 1 Belgrade 11030 Serbia;
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
Univ Belgrade ICTM Ctr Chem Njegoseva 12 Belgrade 11000 Serbia;
Univ Belgrade ICTM Ctr Chem Njegoseva 12 Belgrade 11000 Serbia;
Univ Belgrade Fac Pharm Vojvode Stepe 450 Belgrade 11000 Serbia;
Apricot; Peach; Plum; Strawberry; Sweet cherry; Total phenolic content (TPC); Ferric reducing ability of plasma (FRAP); Ultra performace liquid chromatography tandem mass-spectrometry (UPLC-MS/MS); Novel fruit-based products;
机译:果实作为葡萄酒的衬底:采取选定的浆果和芽果葡萄酒的案例研究
机译:红葡萄酒中红,黑莓果香的嗅觉比值及对红波尔多葡萄酒概念的贡献
机译:红葡萄酒中红浆果和黑莓水果香气的嗅觉特异性以及对波尔多红葡萄酒概念的贡献
机译:科霍恩神经网络评价水果葡萄酒的感觉素质
机译:建模与传统 Alembics 的 蒸馏 果酒 优化运行
机译:通过液相色谱法耦合到光电二极管阵列检测和电喷雾电离/离子阱质谱法分析浆果果实植物化学葡萄酒的特征(LC-DAD-ESI-MS
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