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lulu wu
lulu wu
西北农林科技大学
在 nwafu.edu.cn 的电子邮件经过验证
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The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine
C Liu, L Wu, S Fan, Y Tao, Y Li
Journal of Integrative Agriculture 23 (1), 310-323, 2024
32024
Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and …
L Wu, Y Zhang, M Prejanò, T Marino, N Russo, Y Tao, Y Li
Food Research International 188, 114510, 2024
22024
Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality
L Wu, Y Zhang, S Fan, M Prejanò, T Marino, N Russo, Y Tao, Y Li
Food Chemistry 453, 139617, 2024
12024
环糊精对赤霞珠干红葡萄酒颜色质量和稳定性的保护效果
C Liu, L Wu, S Fan, Y Tao, Y Li
Journal of Integrative Agriculture 23 (1), 310, 2024
2024
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