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Phenolic content in wine
An Investigation of the Voltammetric Behaviour of Antioxidants in Flavonoids
Anthocyanin and Phenolic Acids Contents Influence the Color
Pdf [PDF]
Determination of the Total Phenolic Content in Wine Samples Using Potentiometric Method Based on Permanganate Ion As an Indicator
Potentiometric Sensor with Lipid-Polymer Membranes for Quality Assessment of French Red Wines
The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties
Biosensors: Recent Advances and Mathematical Challenges
A Study on Some Medicinal Plants Used by Chin Tribes
Autochthonous Saccharomyces Cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines
Phenolic Content of Apple Juice for Cider Making As Influenced
Anthocyanin Content in Dried Berry Skins and Wine Produced from Dried Grapes
Production of Coconut Sprout Wine Using Saccharomyces Cerevisiae and Its Physico-Chemical Analysis
Hplc Determination of Twelve Polyphenols: Application in Wine Analysis
The Pennsylvania State University the Graduate School College Of
Anjana Prakash, Et Al.Pdf
Doc106-Book-Of-Abstracts.5Th-ISTW.Embrapa-Documents-106.Pdf
Pathogenesis-Related Proteins in Sauvignon Blanc Grapes and the Influence of Their Extraction on Resultant Juice Composition and Wine Protein Stability
Journal of Science
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The Effect of Grape Stem Inclusion Fermentation on Pinot Noir Wine Composition
Effect of Hippophae Rhamnoides L. Leaves Treatment on The
Effect of Bottle Storage on Changes in Phenolics and Antioxidant Capacity of Cabernet Sauvignon Red Wines from Five Different Wine-Producing Regions in China
290411 Tese Word Em Progresso
Antioxidant Activity and Total Phenol Content of White Wine Žilavka
Section 2: Viticulture and Wine Production Section 2: Viticulture and Wine Production ______
A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider
Influence of Environmental and Technological Parameters on Phenolic Composition in Red Wine
Characterization and Classification of Romanian Wines by Origin a Chemometric Approach Based on Some Metals and Phenolic Composition
Soy and Heart Disease
Evaluating the Total Tannin Content of Cabernet Franc L Cv. Wines, Made Using Pre- and Post-Fermentation Pressing Treatments
The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking Jose Luis Aleixandre-Tudo and Wessel Du Toit
Glasnik Hemičara I Tehnologa Bosne I Hercegovine Bulletin of the Chemists and Technologists of Bosnia and Herzegovina
Investigation of Traditional Winemaking Methods with a Focus on Spontaneous Fermentation and the Impact on Aroma
Physico-Chemical Properties of Beetroot (Beta Vulgaris L.) Wine
Radical Scavenging Activity and Quercetin Content of Muntingia Calabura L