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Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

机译：组合保鲜技术对低温贮存葡萄渣中花青素稳定性和微生物质量及保留的影响

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Shiema Augustine; V. B. Kudachikar; V. Vanajakshi; R. Ravi;
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年度 2011
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1. Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature. [J] . Shiema Augustine, Kudachikar V. B, Vanajakshi V, Journal of Food Science and Technology . 2013,第2期

机译：组合保存技术对低温贮藏的葡萄果渣中花青素的稳定性和微生物质量及保持力的影响。
2. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques [J] . Oliveira Joana, da Silva Mara Alhinho, Teixeira Natercia, Journal of Agricultural and Food Chemistry . 2015,第35期

机译：使用LC-DAD / MS和MALDI-TOF技术筛选红酒葡萄果渣中花色苷和花色苷衍生的色素
3. Enabling technologies for the extraction of grape-pomace anthocyanins using natural deep eutectic solvents in up-to-half-litre batches extraction of grape-pomace anthocyanins using NADES [J] . Panic Manuela, Gunjevic Veronika, Cravotto Giancarlo, Food Chemistry . 2019,第DECa1期

机译：使用自然深共熔溶剂以半升至半批次使用NADES提取葡萄果渣花色苷的提取技术
4. SUPERCRITICAL FLUID EXTRACTION or ANTHOCYANINS FROM GRAPE POMACE [C] . C Mantell, E Martinez de la Ossa, M Rodriguez International solvent extraction conference . 2001

机译：超临界流体萃取或葡萄渣的花青素
5. Quality retention, blackspot reduction, disease and sprout control of individually film -wrapped potatoes stored at room temperature (20-24 degrees C) [D] . Shetty, Kiran Kumar 1990

机译：在室温（20-24摄氏度）下存储的单独包裹薄膜的马铃薯的质量保持，黑点减少，疾病和发芽控制
6. Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature [O] . Shiema Augustine, V. B. Kudachikar, V. Vanajakshi, 2013

机译：复合保鲜技术对低温贮藏的葡萄果渣中花青素的稳定性微生物质量和保留的影响
7. Anthocyanin, antioxidant activity and stress-induced gene expression in high CO2-treated table grapes stored at low temperature [O] . Romero Irene, Sánchez Ballesta M. Teresa, Maldonado Roberto, 2013

机译：在低温下储存的高CO2处理的鲜食葡萄中的花色苷，抗氧化活性和胁迫诱导的基因表达

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

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