Lv3
220 积分 2023-12-19 加入
Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine
1个月前
已完结
The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity
1个月前
已完结
Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon
1个月前
已完结
Effect of Polishing Time on Distribution of Monomeric Anthocyanin, Iron and Zinc Content in Different Grain Layers of Four Thai Purple Rice Varieties
1个月前
已关闭
Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries
1个月前
已完结
Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars
1个月前
已完结
The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage
1个月前
已完结
Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits
1个月前
已完结
Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage
1个月前
已完结
Antioxidant properties and electrochemical activity of anthocyanins and anthocyanidins in mulberries
1个月前
已完结
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