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
Authors:Hugo Rojas, Gloria Borda, María Brijaldo, Patricio Reyes, and Jesús Valencia
the selectivity. m -NA could be obtained at a very high selectivity. Maximum yield of m -NA (97.9%) was obtained in methanol and in the presence of a low concentration of the Sn 4+ modifier. Veena [ 19 ] reported that the m -DNB gave 90% overall
Authors:Everton Fernando Zanoelo and Cristina Benincá
-CQA concentration. The residual solid powder in the vessels were diluted with 20 ml of ultrapure water and taken in an ultrasonic bath (Ultraclear 800A, Unique) for 600 s to have a homogeneous solution with a 5-CQA concentration not greater than 0
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