Font Size: a A A
Keyword [wines]
Result: 1 - 20 | Page: 1 of 6
1. Evolution Of Aromatic Components For The Wines In Geographic Origin Of Ningxia Helan Mountain Eastern Region
2. Study On The Phenolic Acids In Wines And Phenylpropanoid Metabolism In Grape Berries
3. Characteristic Research On The Wines From Geographic Origin Of Changli Using Three-Diminsional Fluorescence Spectroscopy And Electronic Tongue
4. Study On Tartaric Stabilization Of Wines By Carboxymethyl Cellulose (C.M.C)
5. The Production Of Yanghe Light Liquor
6. Study On The Influence Of Different Technics Methods On Polyphenol In Cabernet Savignon Wines
7. Study On Aromatic Compounds In Cabernet Sauvignon Wines From Changli Original Producing Area
8. Study On Aroma Compounds In Kiwifuits And Kiwifruit Wines
9. Evolution Of Aromatic Components For The Wines In The Geographic Origin Of Xinjiang Tianshan Mountain North Region
10. The Identification On The Wines From Geographic Origin Of Changli Using Multi-Frequency Amplitude Pulse Electronic Tongue
11. Characteristic Aroma Of Light Aroma Style Chinese Rice Wines And Effects Of Wheat Qu By GC-O Coupled With GC-MS
12. Studies Of Affection Factors About Aromatic Components In Wines
13. Study On Pomegranate Wines And Its Antioxidant Capacity
14. Research On Variation Regular Of Schisandrin In Wines And Beverages Of Schizandrae
15. Optimization Of Technological Practices On The Reduction Of Biogenic Amine And Fusel Oils In Mulberry Wines
16. The Research On The Making Process Of Noble-rot Wine By Artificial Botrytized Grapes
17. The Influence Of Cold Maceration On Typical Sensory-physichemical Indicies Of Red Wine
18. Evolution Of Phenolic Components And Color Features For The Dry Red Wines In Ningxia During Wine Aging Period
19. Research Of Aromatic Compounds In Grape Wines From Different Aging Vintages,grape Varieties And Grape Origins
20. The Research On Optimized Total Wine Phenols Determination By Folin Ciocalteu Assay
  <<First  <Prev  Next>  Last>>  Jump to