copigmentation - Globe Thesis

Keyword [copigmentation] Result: 1 - 20 \| Page: 1 of 2
1.	Study On The Key Technologies Of Postharvest And Deep Processing Of Red Bay Berry
2.	Study On Extraction And Composition Of Anthocyanins From Purple Corn Cob And Analysis Of Their Stability
3.	Studies On The Copigmentation Between Wine Anthocyanins And Copigmentation And Their Influences In The Color Expresssion
4.	Study Of The Anthocyanin Composition、copigmentation And Interaction With Proteins Of Three Kinds Of Natural Pigments
5.	Degradation And Copigmentation Of Blackberry Anthocyanins And Their Antioxidant Activity
6.	Study On Extraction And Copigmentation Of Anthocyanins From Blackberry
7.	Study On Copigmentation Effect Of Organic Acids And Flavonoids On Anthocyanins From Spine Grape
8.	Influence Of Oak Chips And Plant Extracts On Phenolics Composition And Colour Parameters Of Blueberry Wines During Bottle Storage
9.	Study On Effective Methods To Improve The Stability Of Natural Red Kermel Color
10.	Studies On Preparation And Copigmentation Effect Of Malvidin From Vitis Davidii Foex
11.	The Copigmentation Effect Of Amino Acid On Blackberry Anthocyanin Stability And The Mechanism Investigation
12.	Extracion, Purification, Structural Identification And Stability Of Black Soybean Red Anthocyanins
13.	Research On Effects Of Copigmentation With Phenolic Acid And Microencapsulation On Stability Of Anthocyanins In Red-fleshed Apple
14.	Study On Copigmentation Of Organic Acids And Phenolic Aldehyde On Anthocyanins From Sugarcane
15.	Preliminary Study On The Auxiliary Color Effect And Factory Design Of Red Meat Apple Juice
16.	Improving The Colour And Anthocyanin Stability Of Blueberry Juice By Blanching And Copigmentation
17.	Study On The Optimal Clarification Process And Copigmentation Of Bayberry Juice
18.	Formation And Bioactivity Evaluation Of Anthocyanin Derivatives In Mulberry Wine
19.	Effect Of Caffic Acid And Rosmarinic Acid Compigmentation On Color Quality Of Cabernet Sauvignon Dry Red Wine
20.	Study On Antioxidant Activity And Thermal Stability Of Cyanidin-3-diglucoside-5-glucoside Complexes
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