Lv4
410 积分 2024-11-17 加入
The influence of yeast glycosylated proteins on tannins aggregation in model solution
5天前
已关闭
Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging
5天前
已完结
Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar
5天前
已完结
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
5天前
已完结
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
5天前
已完结
Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes
6天前
已完结
Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines
6天前
已完结
The roles of Saccharomyces cerevisiae on the bioaccessibility of phenolic compounds
6天前
已完结
Moderate Red Wine and Grape Juice Consumption Modulates the Hydrolysis of the Adenine Nucleotides and Decreases Platelet Aggregation in Streptozotocin-Induced Diabetic Rats
7天前
已完结
Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency
7天前
已完结
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