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机译:传统发酵罐和Ganimede发酵罐赤霞珠葡萄酒中酚类化合物的比较研究
Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qjnghua East Road, Haidian District, Beijing 100083, China;
Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qjnghua East Road, Haidian District, Beijing 100083, China;
Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qjnghua East Road, Haidian District, Beijing 100083, China;
Department of Food, Nutrition and Packaging Sciences, Clemson University, CLemson, SC 29634, USA;
Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand;
Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qjnghua East Road, Haidian District, Beijing 100083, China;
Canimede; Vinification; Red wine; Anthocyanins; Phenolic compounds; HPLC-MS/MS;
机译:发酵前冷浸处理对不同工业规模发酵罐中酿造的赤霞珠葡萄酒香气成分的影响
机译:冷前发酵浸渍过程中酚类含量,抗氧化能力和酚醛曲线的演变及赤霞珠红酒的随后发酵
机译:酚醛含量,抗氧化能力和酚醛型在冷前发酵浸渍过程中的演变及赤霞珠红酒的随后发酵
机译:巴西赤霞珠葡萄酒的固相提取和〜1H-NMR分析 - 一种化学成分相关研究
机译:赤霞珠葡萄酒陈酿期间多糖,单宁和总酚的变化。
机译:在赤霞珠葡萄葡萄球酚醛组合物中对酚醛组合物进行温度的影响
机译:冷前发酵浸渍过程中酚类含量,抗氧化能力和酚醛曲线的演变及赤霞珠红酒的随后发酵