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Decolorization Characteristics of Polyphenolic Compounds in the Treatment of Wastewater from a Molasses Alcohol Distillery using Mycelia sterilia strain M-1
molasses biological decolorization Mycelia sterilia
2009/7/7
In the presence of glucose, Mycelia sterilia strain M1 decolorized wastewater from a molasses alcohol distillery. Treatment of diluted wastewater 50 times over 7 days achieved a decolorization yield o...
Influence of tannin addition on the content and composition of polyphenolic compounds in wines
wine, polyphenols determination HPLC-DAD SPE tanin
2014/3/3
Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical me...