Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice.

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Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice.

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2013 nî lūn-bûn

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2013年の論文

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2013年学术文章

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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Item

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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Effects of co-fermentation by ...... ntalis on sea buckthorn juice.

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P1476

Effects of co-fermentation by ...... entalis on sea buckthorn juice

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Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate.

Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice.

Structure-antioxidant activity relationships of flavonoids and phenolic acids.

Anti-oxidant and immunomodulatory properties of seabuckthorn (Hippophae rhamnoides)--an in vitro study.

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.

Anti-atherogenic effects of seabuckthorn (Hippophaea rhamnoides) seed oil.

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

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508-513

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scholarly article

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10.3109/09637486.2012.759182

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2013-01-09T00:00:00Z

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