wines - Globe Thesis - Globe Thesis

Keyword [wines] Result: 21 - 40 \| Page: 2 of 6
21.	Effect Of Clarifying Agents On The Quality Of Wines
22.	Effect Of Harvest Time On Phenolic Contents And Antioxidant Properties Of Grape And Wines In Xiangning County, Shanxi Province
23.	Studies On Screening Excellent Saccharomyces Cerevisiae And The Process Of Table Grapes Brewing Sweet Wines
24.	Study On Impact Aroma Compounds Of Dry Wines Of Cabernet Sauvignon From Shacheng Area
25.	Study On The Characteristics Of Fluorescence Spectroscopy Of Ningxia Wines
26.	Polyphenols, Anthocyanins, And Aroma Components In Wines From Western Australian
27.	Methods And Devices For Assessing Aging Characteristics And Fingerprint Ouality Of Shaoxing Wines
28.	The Impact Of Oxygen Exposure Before And After Bottling On The Polyphenolic And Carbonyls Of Red Wines
29.	The Research Of The Fermentation Technology Of Jujube Wines And The Analysis Of Quality
30.	Differences Of The Volatile Compounds Between Brandy Raw Wine And Freshly Distilled Brandy
31.	Study On The Brewing Technology Of Blueberry Wine
32.	Metabolites Characterization Of The Dry Red Wines By NMR Spectroscopy Analysis And Antioxidant Activity Research
33.	Effects Of Species And Pulping On Polyphenol And Qualities Of Jujube-wines And Study On Polyphenols And Polysacharides Of Its Residue
34.	Study On Antioxidant Activity, Phenolic Compounds And Aroma Compounds In Kiwifruit Wines
35.	Effect Of Apple Variety And Yeast On Quality Characteristic Of Apple Wines
36.	Phenolic Composition Of Variety Wines And Commercial Wines And The Influence Of The Soaking Time With Grape Seeds On Phenolic Compounds In Wines
37.	The Effect Of Cabernet Sauvignon From Different Production Areas Of Hexi Corridor And Maceration Process On Volatile Compounds In Dry Wines
38.	Effects Of Fruit Thinning On Quality Index In Grape And Wines
39.	Effects Of Thinning On Volatile Compounds In Wine Grapes And Wines
40.	Study On The Effects Of Oak On The Quality Of Dry Red Wines
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