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408 积分 2025-05-09 加入
Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)
35分钟前
待确认
Comparison of protein precipitation ability of structurally diverse procyanidin-rich condensed tannins in two buffer systems
44分钟前
已完结
Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach
1小时前
已完结
Effects of nitrogen supply on must quality and anthocyanin accumulation in berries of cv. Merlot
29天前
已关闭
Effect of Shading Nets on Yield, Leaf Biomass and Petiole Nutrients of a Muscat of Alexandria Vineyard Growing under Hyper-Arid Conditions
1个月前
已完结
Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
1个月前
已完结
The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature
1个月前
已完结
Maturity Assessment of Different Table Grape Cultivars Grown at Six Different Altitudes in Lebanon
5个月前
已完结
Differential responses of sugar, organic acids and anthocyanins to source-sink modulation in Cabernet Sauvignon and Sangiovese grapevines
6个月前
已完结
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