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130 积分 2025-03-12 加入
Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
4个月前
已完结
Research progress in understanding the biosynthesis and regulation of plant anthocyanins
5个月前
已完结
Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications
5个月前
已完结
Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines
5个月前
已完结
Dispersive Liquid-Liquid Microextraction Method for HPLC Determination of Phenolic Compounds in Wine
6个月前
已完结
Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera
7个月前
已完结
Recent advances in the biosynthesis and accumulation of anthocyanins
8个月前
已完结
The determination of titratable acidity and total tannins in red wine
8个月前
已完结
High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format
9个月前
已完结
Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study
9个月前
已完结
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