Analytical procedure for evaluation of the stability of the flavor of fermented beverages using electron paramagnetic resonance.

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• 3. Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance. [P] . ES2149327T3 . 2000-11-01

  机译： 使用电子自旋共振评估发酵酒精饮料风味稳定性的分析方法。

• 4. ANALYTICAL METHOD FOR EVALUATING FLAVOR STABILITY OF FERMENTED ALCOHOLIC BEVERAGES USING ELECTRON SPIN RESONANCE [P] . CA2166164C . 2001-11-20

  机译： 电子自旋共振评价发酵酒精饮料风味稳定性的分析方法

• 5. Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance [P] . 欧洲知识产权局专利： EP0720026B1 . 2000-08-30

  机译： 电子自旋共振评价发酵酒精饮料风味稳定性的分析方法

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