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机译:Garnacha Tintorera型甜葡萄酒:通过HPLC / DAD-ESI / MS分析得到的详细酚类成分
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Sweet wines; Naturally grape dehydration process; Fortification with spirits; Ageing; Vitis vinifera L cv. Garnacha Tintorera; Phenolic content; Proanthocyanidins; HPLC;
机译:基于Garnacha Tintorera的甜酒:通过紫外可见分光光度法的色度特性和全球酚类成分
机译:使用改性QueChers方法和UHPLC-MS / MS分析法测定红甜椒(辣椒子L.)中的酚类化合物及其与抗氧化活性的关系
机译:HPLC-PDA-MS和MALDI-TOF分析法分析Valea Calugareasca红葡萄酒中的酚和花色苷
机译:P48:通过HPLC-ESI / DAD-QTOF-MS为食品补充剂的松树胚浓缩提取物的酚醛组合物的广泛表征
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机译:葡萄籽对TempranilloGarnachaMerlot和Cabernet Sauvignon葡萄酒的成分和涩味的影响
机译:通过HpLC-DaD-EsI-ms和ms / ms技术测定红葡萄酒中的营养酚类化合物 ud
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