Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Er-Chun Li"'
Publikováno v:
Food Chemistry. 401:134125
The influence and its mechanism of ultrasound on acetaldehyde/glyoxylic acid competing bridged the polymerization coloration of flavan-3-ols in model wine solution were investigated by high-performance liquid chromatography-mass spectrometry (HPLC-MS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::480eff263ac06a2027bd64cf7a6b1c27
https://doi.org/10.1016/j.foodchem.2022.134125
https://doi.org/10.1016/j.foodchem.2022.134125
Publikováno v:
Journal of Food Composition and Analysis. 103:104092
Xanthylium cations and its ethyl ester are important pigments derived from (+)-catechin and glyoxylic acid in wine. In this paper, ultrasound treatment was applied in model wine containing glutathione to study its effects on the formation of xanthyli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3cf836954069725dcf88c48ddfb3de5
https://doi.org/10.1016/j.jfca.2021.104092
https://doi.org/10.1016/j.jfca.2021.104092
Publikováno v:
Journal of AOAC International. 100(5)
Change in electrical conductivity is considered apotential indicator for the on-line monitoring of wine aging accelerated by ultrasound, as determined inour previous study; however, the exact mechanism of change is currently unclear. In this study, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f99ed6e403a67dc0f18d4342881b63e
https://pubmed.ncbi.nlm.nih.gov/28492135
https://pubmed.ncbi.nlm.nih.gov/28492135
Publikováno v:
Journal of AOAC International. Sep/Oct2017, Vol. 100 Issue 5, p1516-1523. 8p. 6 Charts, 4 Graphs.