Lv4
580 积分 2024-10-22 加入
The ζ-potential of the endogenous particles of a wine of Champagne in relation to the foaming behaviour
1个月前
已完结
Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages
1个月前
已完结
Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic
2个月前
已完结
Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel
3个月前
已完结
Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic
6个月前
已完结
Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel
7个月前
已完结
Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine
8个月前
已完结
Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine
8个月前
已完结
Process optimization of ultra-high pressure treatment of grapes: Effects on the phenolic composition of red wine grapes from the Hexi Corridor region (China)
8个月前
已完结
Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols
8个月前
已完结
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