Zobrazeno 1 - 10
of 48
pro vyhledávání: '"sulfur dioxide -free red wine"'
Autor:
Ma, Yi1,2 (AUTHOR) 321086002314@stu.suse.edu.cn, Yu, Kangjie1,2 (AUTHOR) chenxjma@163.com, Chen, Xiaojiao1,2 (AUTHOR) 321086002311@stu.suse.edu.cn, Wu, Huixiang3 (AUTHOR) cce.whx@gzhu.edu.cn, Xiao, Xiongjun1,2 (AUTHOR) 321082302113@stu.suse.edu.cn, Xie, Liming1,2 (AUTHOR) 321086002308@stu.suse.edu.cn, Wei, Ziyun1,2 (AUTHOR) 321086002430@stu.suse.edu.cn, Xiong, Rong1,2 (AUTHOR), Zhou, Xun3 (AUTHOR) zhouxun@adzjy.onexmail.com
Publikováno v:
Molecules. Jul2023, Vol. 28 Issue 13, p5255. 20p.
Autor:
Yi Ma, Kangjie Yu, Xiaojiao Chen, Huixiang Wu, Xiongjun Xiao, Liming Xie, Ziyun Wei, Rong Xiong, Xun Zhou
Publikováno v:
Molecules, Vol 28, Iss 13, p 5255 (2023)
Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenol
Externí odkaz:
https://doaj.org/article/0465fa5696fd46dda12ac2205c9a5312
Autor:
Zhou, Yi Ma, Kangjie Yu, Xiaojiao Chen, Huixiang Wu, Xiongjun Xiao, Liming Xie, Ziyun Wei, Rong Xiong, Xun
Publikováno v:
Molecules; Volume 28; Issue 13; Pages: 5255
Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::5397a837b2e2315b705e4eea9353a012
Akademický článek
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Autor:
A. Gonzalo-Diago, Raúl F. Guerrero, José Manuel Moreno-Rojas, Emma Cantos-Villar, Rafaela Raposo, Belén Puertas, Víctor Ortiz, Teresa Garde-Cerdán, María José Ruiz-Moreno
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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© 2015 Elsevier Ltd. Abstract In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d712336b1cd76fe99dc8906aadf71db5
https://pubmed.ncbi.nlm.nih.gov/26304316
https://pubmed.ncbi.nlm.nih.gov/26304316
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 167-177 (2020)
Sulfur dioxide (SO2) is an efficient additive that is used during winemaking to prevent microbial contamination as well as the oxidation and color changes caused by enzymatic and nonenzymatic reactions. However, this compound can cause allergic react
Externí odkaz:
https://doaj.org/article/e005a1714145421e8659e9d7b85add54
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 167-177 (2020)
Sulfur dioxide (SO2) is an efficient additive that is used during winemaking to prevent microbial contamination as well as the oxidation and color changes caused by enzymatic and nonenzymatic reactions. However, this compound can cause allergic react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed256fe83dd0372f87143bd64f6f875b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Alfieri, Gianmarco1 (AUTHOR) gian.alfieri@unitus.it, Modesti, Margherita1 (AUTHOR), Riggi, Riccardo1 (AUTHOR), Bellincontro, Andrea1 (AUTHOR) bellin@unitus.it
Publikováno v:
Sensors (14248220). Apr2024, Vol. 24 Issue 7, p2293. 18p.
Autor:
Gonzalez-Ramirez, Marina, Gallardo-Fernandez, Marta, Cerezo, Ana B., Bisquert, Ricardo, Valero, Eva, Troncoso, Ana M., Garcia-Parrilla, M. Carmen
Publikováno v:
Fermentation (Basel); Apr2024, Vol. 10 Issue 4, p198, 15p