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Keyword [Astringency]
Result: 1 - 20 | Page: 1 of 3
1. Oxidative Polymerization Of The Phenolic Compounds In Ciders
2. Control Of Bitter Taste In Ready-to-Drink Tea
3. Study On De-astringency, Crispness-keeping And Browning-preventing Regulation Mechanism And Its Nondestructive Measurement Technique Of Mopan Persimmon
4. Study On The Condensation Of Proanthocyanidins And Its Properties In Wine System
5. Studies On Fresh-keeping And Postharvest De-Astringency Handles Of Persimmon Fruits
6. Processing Of Concentrated Blueberry Juice And Study On Its Physical Parameter Changes
7. Chemical Methods For Evaluating Astringency Of Red Wine
8. Analysis On Chemical Components Of Bitterness And Astringency In Green Tea & Interaction Between Taste-Active Components
9. Applications Of "Oral" Tribology In Studying Texture And Sensory Perception
10. Study On Application Technique Of CO2 De-astringency And Preservative 1-MCP To ’Gongcheng’ Persimmon
11. Study On The Interaction Between Persimmon Tannins And Pectins
12. Chemical Synthesis,Isolation And Analysis Of Condensed Tannins Derived From Wine Grapes
13. Efficient Synthesis,Efficient Separation,Taste Of Theasinensins And Their Mechanisms
14. The Molecular Mechanism Of Oral Astringency Induced By Span Series Of Emulsifiers
15. A Profile Of The Volatile Compounds With Bitter And/or Astringent Taste In Baijiu (Chinese Liquor)
16. The Study On Way Of Evaluation Dry Red Wine Astringency Intensity And Its Effection Factors
17. Establishment And Feasibility Verification Of The Method Of Real Oral Friction Measurement
18. Relationship Between Condensed Tannins Properties And Sensory Astringency Of Wine
19. Investigation On Shelf Quality And ADH Gene Expression Of Mopan Persimmon By Different Methods Of De-astringency
20. The Interaction Between Persimmon Pectin And Persimmon Tannin And Its Effect On The Astringency Of Persimmon
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