首页> 外文OA文献 >Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia

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Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia

机译：果酱模型系统中梅洛（Vitis vinifera L.）和波尔多（Vitis labrusca L.）葡萄的花色素苷的流变行为和颜色稳定性。）在果冻模型系统中

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Ana Paula Falcão; Eduardo Sidinei Chaves; Leila Denise Falcão; Cony Gauche; Pedro Luiz Manique Barreto; Marilde Terezinha Bordignon-Luiz;
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1. Effects of root restriction on nitrogen and gene expression levels in nitrogen metabolism in Jumeigui grapevines （Vitis vinifera L.xVitis labrusca L.） [J] . YU Xiu-ming, LI Jie-fa, ZHU Li-na, 农业科学学报：英文版 . 2015,第001期
2. Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bord? (Vitis labrusca L.) em sistema modelo de geléia [J] . Falc?o Ana Paula, Chaves Eduardo Sidinei, Falc?o Leila Denise, Food Science and Technology (Campinas) . 2009,第4期

机译：梅洛葡萄葡萄糖（血管伏苦尼替氏菌）和BORD的流变行为及稳定性？果冻模型系统中的（血管拉米杆菌L.）
3. Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems. [J] . Bordignon Luiz M T, Gauche C, Gris E F, LWT-Food Science & Technology . 2007,第4期

机译：模型系统中伊莎贝尔葡萄（Vitis labrusca L.）花色苷的颜色稳定性。
4. Stability of anthocyanins from grape (Vitis vinifera L.) skins with tannic acid in a model system. [J] . Falcao LD, Gauche C, Barros DM, Italian Journal of Food Science . 2004,第3期

机译：在模型系统中，单宁酸对葡萄皮中花色苷的稳定性。
5. Study of Embryo Rescue on Cross Between Tetraploid Table Grape (Vitis vinifera L.) and Vitis Amurensis Rupr [C] . GUO Yin-shan, LI Kun, ZHAO Yu-hui, Conference on horticulture science and technology . 2010

机译：四倍体食用葡萄与葡萄的杂交后代的抢救研究
6. The Impact of Mechanical Leaf Removal on Grapevine Physiology, Ripening-Related Phytohormone Biology, and Fruit Quality in (Vitis vinifera L.) Merlot [D] . ?VanderWeide, Joshua 2020

机译：机械叶片去除对葡萄生理学，成熟相关的植物主因生物学，果实质量的影响（血管vinifera l）梅洛
7. Day Temperature Has a Stronger Effect Than Night Temperature on Anthocyanin and Flavonol Accumulation in ‘Merlot’ (Vitis vinifera L.) Grapes During Ripening [O] . Yifan Yan, Changzheng Song, Luigi Falginella, 2020

机译：在成熟期间白天温度比夜间温度与夜间温度相比在梅洛（葡萄球菌）葡萄中的葡萄粥
8. Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia [O] . Ana Paula Falcão, Eduardo Sidinei Chaves, Leila Denise Falcão, 2009

机译：来自梅鹿（Vitis vinifera L.）和勃艮第（Vitis labrusca L.）葡萄的花青素在果酱模型系统中的流变行为和颜色稳定性梅洛（Vitis vinifera L.）和勃艮第（Vitis labrusca L）葡萄的流变行为和稳定性。）在果冻模型系统中

Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia

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