Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.
about
Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Surface-modified activated carbon with β-cyclodextrin--Part II. Adsorption properties.The present and future of the international wine industry.
P2860
Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.
description
2000 nî lūn-bûn
@nan
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
2000年论文
@zh
2000年论文
@zh-cn
name
Study of interactions between ...... nsional (1)H NMR spectroscopy.
@en
type
label
Study of interactions between ...... nsional (1)H NMR spectroscopy.
@en
prefLabel
Study of interactions between ...... nsional (1)H NMR spectroscopy.
@en
P2093
P356
P1476
Study of interactions between ...... nsional (1)H NMR spectroscopy.
@en
P2093
P304
P356
10.1021/JF9906883
P407
P577
2000-02-01T00:00:00Z