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Keyword [Red wine]
Result: 101 - 119 | Page: 6 of 6
101.
Composition Analysis And Process Optimization Of Affecting Color Stability Of Cabernet Sauvignon Dry Red Wine
102.
Study On Color Stability Of Pigment Derived From Dry Red Wine Aging
103.
Elemental Analysis In Chinese Dry Red Wine Based On Laser Induced Breakdown Spectroscopy
104.
Comparative Study On Dry Red Wine Quality And Fungal Community Diversity In Changli Region,Hebei Province
105.
Study On Color Stability Of Cabernet Sauvignon Red Wine In Xinjiang Region
106.
Application Of Fruity Saccharomyces Cerevisiae In Red Wines Of Different Regions
107.
Microwave Irradiation: Impacts On Active Substance Of Red Wine During Production Process
108.
Effectionon On The Quality Of 'Merlot' Dry Red Wine By Mixed Fermentation Of Lachancea Thermotolerans And Schizosaccharomyces Pombe
109.
Immobilized ?-glucosidase And Its Application In Wine Aroma Enhancement
110.
Study On The Phenolic Of Red Wine Grapes In The Northern Foothills Of Tianshan Mountains,Xinjiang
111.
Comparative Study On Fruit And Wine Quality Of Five Red Wine Grape Varieties In Eastern Foot Of Helan Mountain
112.
Traceability Of The Green Flavor Chemical Composition Of Red Wine Grapes At The East Helan Mountain Area In Ningxia
113.
Investigation On Characteristic Sensory Descriptors Of Cabernet Sauvignon Red Wine By Multivariate Statistical Analysis
114.
Discrimination Of Red Wines Using Fluorescent Materials Based-sensor Array
115.
Study On The Relationship Between Tannin Structure And Characteristic Quality Of Dry Red Wine From Major Regions In Western China
116.
Study On The Effect Of Different Processing Techniques On The Color Of Cabernet Sauvignon Dry Red Wine
117.
Research On The Quality And Bottle Storage Changes Of Cabernet Sauvignon Dry Red Wine In Different Regions In Xinjiang
118.
Research On Maturity Changes Of Red Wine Grapes In Different Regions Of Xinjiang
119.
Recycling And Utilization Of Expired Red Wine Active Ingredients
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