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Updated: Jun 14, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

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BRS Carmem葡萄液:酒精基对物理化学特征,安东素组成和感官接受的影响

Francielli Brondani da Silva1, Taís Gaspar1, Victoria Diniz Shimizu-Marin1

  • 1São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil.

Molecules (Basel, Switzerland)
|June 13, 2025
PubMed
概括

酒精基础的选择,无论是谷物酒精还是白色卡卡萨,都会对葡萄酒的成分和感觉品质产生重大影响. 这两种基础都产生了受欢迎的烈酒,风味和酒精含量决定了购买决策.

关键词:
巴西葡萄是巴西葡萄的葡萄.在HPLC-DAD-ESI-MS/MS中使用.它们是安托西安氨酸.社会技术 社交技术

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