Influence of present tanning polysacharites and extract polysaccharites on the release of 12 aroma compounds in model wine, by spme-hs method

 
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2007 (EN)
Μελέτη των αλληλεπιδράσεων μεταξύ επιλεγμένων οσμήρων πτητικών ενώσεων και πολυσακχαριτών ταννινών φλοιού και ταννινών γιγάρτων σε μοντέλο οίνου
Influence of present tanning polysacharites and extract polysaccharites on the release of 12 aroma compounds in model wine, by spme-hs method

Μητροπούλου, Αθηνά Διαμαντή

Μελετήθηκε η επίδραση στον βαθμό συγκράτησης δώδεκα οσμηρών πτητικών ενώσεων από μοντέλο οίνου κατά την προσθήκη ταννινών πολυσακχαριτών, φυσικού εκχυλίσματος πολυσακχαριτών παρουσία ή όχι τεχνικού σάλιου. Η τεχνική που εφαρμόστηκε ήταν η HS-SPME
Change of relative amounts of tweely aroma compounds of a model wine in present of tannins, polysaccharites, extract polysaccarites of wine with/or not saliva by hs spme method

info:eu-repo/semantics/masterThesis
Postgraduate Thesis / Μεταπτυχιακή Εργασία

Μοντέλο οίνου
Arabinogalactany
Αραβινογαλακτάνη
Polysaccharites
Model wine
Ταννίνες
Tanning
pectin
Πολυσακχαρίτες
Αρωμα οίνου
Aroma wine
πηκτίνη

Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (EL)
Aristotle University of Thessaloniki (EN)

Greek
English

2007
2009-06-21T21:00:00Z


Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Σχολή Θετικών Επιστημών, Τμήμα Χημείας

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info:eu-repo/semantics/openAccess



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