机译:葡萄中的S-半胱氨酸化和S-谷胱甘肽化的硫醇前体。回顾
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain;
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain;
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain;
Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain;
thiol; precursor; grape; cysteine; glutathione;
机译:葡萄(Vitis vinifera L. cvs Grechetto,Malvasia del Lazio和Sauvignon Blanc)葡萄成熟过程中S-半胱氨酸和S-谷胱甘肽化的硫醇前体的演变
机译:S-半胱氨酸化和S-谷胱甘肽化的巯基前体在甜瓜B.和长相思的氧化过程中的演变
机译:葡萄氮素状态,葡萄柚品种和砧木对3-SulfanylHexan-1-OL浆果S-谷胱甘肽化和S-半胱氨酸化前体水平的影响
机译:一种用于制备高效薄膜CISSe / CIGSSe装置的胺-硫醇分子前体的新方法
机译:制备一些1-烷基-1,2,3,4-四唑-5-硫醇和1-ARY-1,2,3,4-四唑-5-硫醇和3-烷基-喹啉-2-噻吩及3-芳基-喹啉-2-硫醇化合物及其中间体。
机译:超声和硫醇前体之间可能相互作用的证据
机译:甲硅烷基硫醇衍生物在au(111)上的自发组装:化学稳定的硫醇保护基团,作为直接形成芳香硫醇金属单层的前体
机译:脂肪硫醇酯风味用量的科学文献综述。第1卷。简介和摘要,数据表,参考书目