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机译:葡萄品种对葡萄必煮过程中糖,羟甲基糠醛,多酚和抗氧化活性的影响
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Reggio Emilia 42122, Italy;
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Reggio Emilia 42122, Italy;
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Reggio Emilia 42122, Italy,Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, Egypt;
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Reggio Emilia 42122, Italy;
5-Hydroxymethylfurfural; anthocyanins; antioxidant activity; cooking; phenolic acids; sugar degradation; traditional balsamic vinegar;
机译:某些生长调节剂对葡萄,葡萄藤,霞多丽和霞多丽葡萄品种的葡萄和葡萄中多酚含量和抗氧化活性的影响
机译:产量对黑山土生葡萄品种白葡萄酒和红葡萄酒中总酚,花色苷,还原糖和抗氧化能力的影响
机译:葡萄酒副产品:六个不同法国葡萄品种的葡萄和葡萄球果的酚类特征和抗氧化活性评估
机译:Iasi地区两个罗马尼亚红葡萄品种中的多酚含量证明了其抗氧化性能
机译:葡萄籽中多酚提取物的抗氧化活性测定。
机译:葡萄酒副产品:六个法国葡萄品种的葡萄和葡萄球果的酚类特征和抗氧化活性评估
机译:溶剂对葡萄果实中葡萄总酚含量,花青素和抗氧化活性的影响Tannat和ancelota溶剂品种对葡萄总多酚含量,花青素和抗氧化活性的影响(葡萄(Vitis vinifera)) ancelota - Vitis vinifera品种的不同品种