Lv0
0 积分 2021-12-28 加入
Application of natural fining agents to clarify fruit juices
1个月前
已完结
Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions
4个月前
已完结
Red wine coloration: A review of pigmented molecules, reactions, and applications
4个月前
已完结
Reaction Kinetics of Monomeric Anthocyanin Conversion to Polymeric Pigments and Their Significance to Color in Interspecific Hybrid Wines
5个月前
已完结
Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines
5个月前
已关闭
Nuclear magnetic resonance‐based structural elucidation of novel marine glycans and derived oligosaccharides
5个月前
已完结
Reactions of Monomeric and Polymeric Flavan-3-ols with Monomeric Pigment in Model Wine Solutions
6个月前
已关闭
The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging
7个月前
已关闭
Solid-phase extraction for determination of phenolic compounds in food and beverage
11个月前
已完结
Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines
1年前
已关闭
皖公网安备34019202002308
