- Identification of a New Source of Contamination of Quercus sp. Oak Wood by 2,4,6-Trichloroanisole and Its Impact on the Contamination of Barrel-Aged Wines
[作者:CHATONNET PASCAL; FLEURY ANTOINE; BOUTOU STEPHANE,期刊:Journal of Agricultural and Food Chemistry, 页码:10528-10538 , 文章类型: Article,,卷期:2010年58-19]
- Thanks to practical experience in various wineries in recent years, it is now clear that, similarly to the well-known phenomenon in corks, there are several sources of unpredictable contamination of oak wood by 2,4,6-tri...
- Essential Oils, Phenolics, and Antioxidant Activities of Different Parts of Cumin (Cuminum cyminum L.)
[作者:BETTAIEB INESS; BOURGOU SOUMAYA; WANNES WISSEM AIDI; HAMROUNI IRTISSEM; LIMAM FERID; MARZOUK BRAHIM,期刊:Journal of Agricultural and Food Chemistry, 页码:10410-10418 , 文章类型: Article,,卷期:2010年58-19]
- Cuminum cyminum L. roots, stems and leaves, and flowers were investigated for their essential oils, total phenolics, flavonoids, and tannins contents, individual phenolic compounds, and antioxidant activities. The essent...
- Chemical Profile, Rumen Degradation Kinetics, and Energy Value of Four Hull-less Barley Cultivars: Comparison of the Zero-Amylose Waxy, Waxy, High-Amylose, and Normal Starch Cultivars
[作者:DAMIRAN DAALKHAIJAV; YU PEIQIANG,期刊:Journal of Agricultural and Food Chemistry, 页码:10553-10559 , 文章类型: Article,,卷期:2010年58-19]
- The objective of this study was to compare three new Canadian hull-less barley cultivars with altered starch characteristics (zero-amylose waxy, CDC Fibar; waxy, CDC Rattan; and high-amylose, HB08302) with conventional n...
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