Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
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Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation.Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by under different pH conditionsDibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine
P2860
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年學術文章
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2015年學術文章
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name
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@en
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@nl
type
label
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@en
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@nl
prefLabel
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@en
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
@nl
P2093
P1433
P1476
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines
@en
P2093
Bao-Qing Zhu
Bo-Lin Zhang
Hang-Yu Yang
Jia-Yue Zhang
Shu-Xun Liu
P304
19865-19877
P356
10.3390/MOLECULES201119662
P407
P577
2015-11-04T00:00:00Z