设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
中国地质文献-英文(4)
万方学术会议(1)
CNKI会议论文(3)
CNKI学位论文(715)
知网期刊论文(719)
在“
SpringerLink电子期刊
”中,
命中:
96
条,耗时:小于0.01 秒
在所有数据库中总计命中:
1,442
条
1.
ADH and PDC genes involved in tannins coagulation leading to natural de-
astringency
in Chinese pollination constant and non-
astringency
persimmon (Diospyros kaki Thunb
作者:
Rongli Mo
;
Sichao Yang
;
Yanmei Huang
;
Wenxing Chen…
关键词:
Persimmon
;
ADH
;
PDC
;
Tannin coagulation
;
De
;
astringency
;
C
;
PCNA
刊名:Tree Genetics & Genomes
出版年:2016
2.
Hydrodynamic analysis and shape optimization for vertical axisymmetric wave energy converters
作者:
Wan-chao Zhang 张万超
;
Heng-xu Liu 刘恒序
;
Liang Zhang 张 亮
…
关键词:
vertical axisymmetric
;
complex wetted surface
;
semi
;
analytical method
;
astringency
;
geometrical shape
刊名:China Ocean Engineering
出版年:2016
3.
A WD40-repeat protein from persimmon interacts with the regulators of proanthocyanidin biosynthesis DkMYB2 and DkMYB4
作者:
María del Mar Naval
;
Francisco Gil-Muñoz
;
Alba Lloret…
关键词:
Diospyros kaki
;
Fruit
astringency
;
Tannin
;
MBW complex
;
WD40 repeat
;
Protein interaction
刊名:Tree Genetics & Genomes
出版年:2016
4.
Sensory properties linked to fat content and tasting temperature in cottage cheese
作者:
Christophe Martin
;
Rachel Schoumacker
;
Doris Bourjade…
关键词:
Fat content
;
Sensory profile
;
Dairy product
;
Cottage cheese
刊名:Dairy Science & Technology
出版年:2016
5.
New member of the R2R3-MYB transcription factors family in grapevine suppresses the anthocyanin accumulation in the flowers of transgenic tobacco
作者:
J. Ricardo Pérez-Díaz
;
Jorge Pérez-Díaz
;
José Madrid-Espinoza…
关键词:
Anthocyanin
;
Flavonoid
;
Grapevine
;
R2R3
;
MYB transcription factor
;
VvMYB4
;
like
;
Transcriptional repressor
刊名:Plant Molecular Biology
出版年:2016
6.
Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano
作者:
Antonietta Baiano
;
Antonio De Gianni…
关键词:
Aging
;
Anthocyanins
;
Oak chips
;
Sensory profile
;
Tannins
;
Volatile organic compounds (VOCs)
刊名:European Food Research and Technology
出版年:2016
7.
Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation
作者:
Antonietta Baiano
;
Antonio De Gianni…
关键词:
Accelerated ageing
;
Anthocyanins
;
Micro
;
oxygenation
;
Oak chips
;
Tannins
;
Volatile compounds
刊名:European Food Research and Technology
出版年:2016
8.
Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference
作者:
Youngmok Kim
;
Kwang-Geun Lee
;
Mina K. Kim
关键词:
Green tea
;
Catechin
;
Volatile and non
;
volatile analysis
;
Sensory analysis
刊名:Journal of Food Science and Technology
出版年:2016
9.
Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines
作者:
S. Suriano
;
V. Alba
;
D. Di Gennaro
;
T. Basile…
关键词:
Primitivo wine
;
Stem contact fermentation
;
Phenolic and volatile compounds
;
Sensorial analysis
刊名:Journal of Food Science and Technology
出版年:2016
10.
Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var.
Fetească neagră
)
作者:
Georgiana-Diana Dumitriu
;
Nieves López de Lerma…
关键词:
Antioxidant activity
;
Color properties
;
Chemometrics
;
Oak chips
;
Phenolic families
;
Wine aging
刊名:European Food Research and Technology
出版年:2016
1
2
3
4
5
6
7
8
9
按检索点细分(96)
题名(11)
关键词(23)
文摘(93)
按出版年细分(96)
2016年(11)
2015年(11)
2014年(7)
2013年(12)
2012年(13)
2011年(4)
2010年(6)
2009年(5)
2008年(9)
2007年(2)
2006年(5)
2005年(2)
2004年(5)
2002年(2)
2000年(1)
2000年及以前(1)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.