Effect of mannoprotein on white wine's tartar and protein stability;
酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响
Processing technology of concentrated red grape juice without tartar;
无酒石浓缩红葡萄汁生产工艺研究
Removing tartar from red grape juice during its processing;
红葡萄汁加工工艺中酒石的去除方法
Al3+ catalyzed reduction of Cr(Ⅵ) by tartaric acid;
Al~(3+)对酒石酸还原Cr(Ⅵ)的催化作用
Preparation of tartaric acid column pillared Mg-Al layered double hydroxides;
酒石酸根阴离子柱撑Mg-Al-LDHs水滑石的合成
Controllable study of interlayer distance of tartaric acid intercalated LDHs;
酒石酸插层水滑石层间距的可控性研究