Al-Bachir, M. & Lahham, G. (2003): The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of licorice ( Glycyrrhiza glabra L). J. Sci. Fd Agric , 83 , 70
Authors:C. Díaz Romero, S. Tort, E. Díaz, and J.P. Pérez-Trujillo
Kliewer, W. M., Howarth, L. & Omori, M. (1967): Concentrations of tartaric acid and malic acids and their salts in Vitis vinifera grapes. Am. J. Enol. Vitic. , 18 , 42-54.
Concentrations of tartaric acid and malic acids and
Authors:Mi-Young Kim, Se Min Park, Jung-Hyun Park, Chae-Ho Shin, Won-Jin Moon, Nark-Eon Sung, and Gon Seo
type of support [ 5 ].
The physical structures and chemical properties of silicas vary widely in terms of surface area, pore size distribution, particle size, the type and concentration of hydroxyl groups and the acid–base properties according
effect of gum concentration, amount of water, and temperature of treatment on starch modification based on swelling, solubility, and freeze-thaw stability of the starch for the development of pudding. Furthermore, sensory, surface characteristics, and
Authors:M. Alsawafta, S. Badilescu, M. Packirisamy, and Vo-Van Truong
experiments, depending on the temperature, copper nanoparticles are stable in solution for only several hours after their formation. In the presence of oxygen dissolved in the aqueous solution, their concentration decreases rapidly due to oxidation. Our aim