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Use of a mixture of medium chain fatty acids to reduce the content of carbonyl compounds in wine
Use of a mixture of medium chain fatty acids to reduce the content of carbonyl compounds in wine
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机译:使用中链脂肪酸混合物减少葡萄酒中羰基化合物的含量
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摘要
Use of a mixture of medium chain fatty acids to reduce the content of carbonyl compounds in wine, wherein the mixture of medium chain fatty acids comprises a combination of at least two fatty acids selected from the group consisting of caprylic acid (C8), capric acid (C10) and lauric acid ( C12).
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