枕垫
发表于 2025-3-26 23:29:26
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BROOK
发表于 2025-3-27 03:46:12
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Derogate
发表于 2025-3-27 08:20:06
Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids one to obtain a clearer vision of the chemical complexity of wine. There are different mass spectrometry approaches that can be used for flavonoid characterization, such as mass spectrometry using electrospray ionization (ESI), which can be useful for both, identify and quantify flavonoids, or matr
控制
发表于 2025-3-27 13:04:24
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减少
发表于 2025-3-27 14:19:28
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粘连
发表于 2025-3-27 20:34:46
Determination of Biogenic Amines in Winesromatography (HPLC) with a derivatization previous step to improve the chromatographic separation and the detectability. Here is described a method based on the derivatization with diethyl ethoxymethylenemalonate (DEEMM), and analysis by HPLC and UV spectrophotometric detection.
OUTRE
发表于 2025-3-28 01:41:20
Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Pabiotic stresses in this composition. One of the most common methods used for sample preparation to identify and quantify the volatile compounds is solid-phase extraction (SPE)..The purpose of this work is to describe SPE methodology applied to grape must to identify and quantify a high number of gr
歌剧等
发表于 2025-3-28 04:18:31
Wine Volatilomicsr differentiated origins. In this context, it is aimed to describe the volatile compounds i) biosynthesized in the grapes few of them are responsible for the impact aroma of some grape varieties and wines, such us monoterpenes, thiols, and pyrazines, that persist unchanged into wine; ii) the origina
ALOFT
发表于 2025-3-28 09:52:11
In-Mouth Wine Aroma Analysistion (SPME) or stir bar sorptive extraction (SBSE) with the design of different devices and/or methodological approaches, it is possible to monitor the aroma release in the mouth at different times while simulating the consumption of wine. Two recently employed techniques to monitor in-mouth aroma r
Contracture
发表于 2025-3-28 12:21:01
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