Lv3
240 积分 2025-03-25 加入
Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging
3个月前
已完结
Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine
3个月前
已完结
Colour effects of co-pigmentation of anthocyanins revisited—1. A colorimetric definition using the CIELAB scale
3个月前
已完结
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes
3个月前
已完结
Pomegranate peel extract incorporated soy protein isolate/Artemisia sphaerocephala Krasch. gum composite films for fresh-cut apples preservation
3个月前
已完结
Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin
3个月前
已完结
Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin
3个月前
已完结
Folin-Ciocalteu method for the measurement of total phenolic content and antioxidant capacity
3个月前
已完结
The effect of different wall materials on the physicochemical properties and antioxidant activity of pomegranate peel polyphenols (PPP) microcapsules
3个月前
已完结
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