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发表于 2025-3-30 09:24:03
Kompendium Tracheotomie und Atemwegecontribution of yeast to the varietal aromas of certain varieties. Ongoing research is dealing with the sulphur metabolism of lactic acid bacteria during malolactic fermentation of wine and provides an insight into their contribution on the use and formation of sulphur compounds..This chapter gives
surmount
发表于 2025-3-30 14:24:06
Förderung und Erhalt von Gesundheite varieties and their respective products in various concentrations. Yet, the highest amounts were detected in red grapes and respective wines..Beside antioxidative effects polyphenols also show antimicrobial effects. These have been proven for several polyphenols, above all for trans-resveratrol. T
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发表于 2025-3-30 18:18:26
uding metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecula978-3-540-85463-0
Freeze
发表于 2025-3-30 22:08:56
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ALT
发表于 2025-3-31 01:10:35
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斥责
发表于 2025-3-31 06:10:27
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钳子
发表于 2025-3-31 10:02:35
https://doi.org/10.1007/978-3-540-32878-0Pyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.
macabre
发表于 2025-3-31 13:43:12
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显而易见
发表于 2025-3-31 21:12:26
Pyroglutamic Acid: A Novel Compound in WinesPyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.
chastise
发表于 2025-3-31 22:35:46
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