Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
about
Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysisHigh Pressure Treatment in Foods.High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities.Application of differential scanning calorimetry to estimate quality and nutritional properties of food products.Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ()Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
P2860
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
description
2014 nî lūn-bûn
@nan
2014 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@ast
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@en
type
label
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@ast
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@en
prefLabel
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@ast
Effects of high hydrostatic pr ...... ility of Sauvignon blanc wine.
@en
P2093
P1433
P1476
Effects of high hydrostatic pr ...... bility of Sauvignon blanc wine
@en
P2093
Fernando N Salazar
Gipsy Tabilo-Munizaga
Luis Moreno-Osorio
Mario Pérez-Won
Trudy Ann Gordon
P304
P356
10.1016/J.FOODCHEM.2014.01.051
P577
2014-01-25T00:00:00Z