首页> 外文OA文献 >Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

【2h】

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

机译：改善Sagrantina葡萄酒酸氨基酰氨基硅蛋白的表征

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Panagiotis Arapitsas; Daniele Perenzoni; Graziano Guella; Fulvio Mattivi;
展开▼
作者单位

展开▼
年度 2021
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Impact of Extended Maceration and Regulated Deficit Irrigation (RDI) in Cabernet Sauvignon Wines: Characterization of Proanthocyanidin Distribution, Anthocyanin Extraction, and Chromatic Properties [J] . L. Federico Casassa, Richard C. Larsen, Christopher W. Beaver Journal of Agricultural and Food Chemistry . 2013,第26期

机译：赤霞珠葡萄酒中的浸软和调亏灌溉（RDI）的影响：原花青素分布，花色苷提取和色度特性的表征
2. Detailed Characterization of Proanthocyanidins in-Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera) [J] . Rachel L. Hanlin, Mark A. Kelm, Kerry L. Wilkinson Journal of Agricultural and Food Chemistry . 2011,第24期

机译：设拉子和赤霞珠长酿酒葡萄（Vitis vinifera）的皮，种子和葡萄酒中原花色素的详细表征
3. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS) [J] . Gonzalez-Manzano S, Santos-Buelga C, Perez-Alonso JJ, Journal of Agricultural and Food Chemistry . 2006,第12期

机译：液相色谱-质谱法（LC-MS）表征红酒中原花色素的平均聚合度
4. HYDROGEN/DEUTERIUM EXCHANGE IS AN EFFECTIVE METHOD FOR THE STRUCTURAL RESOLUTION OF ISOMERIC PROANTHOCYANIDINS IN WINE AND OTHER DIETARY SOURCES [C] . Vakare Merkyte, Edoardo Longo, Fabrizio Rossetti, International Mass Spectrometry Conference . 2018

机译：氢/氘交换是葡萄酒和其他膳食来源中异构原花青素的结构分辨率的有效方法
5. Genetic characterization and study of enzymatic activities in wine yeast: Improved of a Saccharomyces cerevisiae strain with PGU1 gene (Spanish text). [D] . Fernandez Gonzalez, Monica. 2003

机译：葡萄酒酵母的遗传特征和酶活性的研究：用PGU1基因改良酿酒酵母菌株（西班牙文）。
6. Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins [O] . Panagiotis Arapitsas, Daniele Perenzoni, Graziano Guella, 2021

机译：改善Sagrantina葡萄酒酸氨基酰氨基硅蛋白的表征
7. Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry [O] . Scott Frost, Larry Lerno, Jerry Zweigenbaum, 2018

机译：使用推定的花青素蛋白数据库，酰胺亲水性相互作用液相色谱（HILIC）和飞行时间质谱法表征红葡萄状花青素的特征

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

著录项

引文网络

相似文献

相关主题

期刊订阅