immobilized tannin

基本解釋

Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
固定化發(fā)酵能降低葡萄酒中的多酚類(lèi)物質(zhì)和單寧的含量，增加氨基酸的含量，提升葡萄酒的營(yíng)養(yǎng)功能。
The reaction condintions for in-situ immobilization of tannin in black wattle barks and adsorption characterization of in-situ immobilized black wattle barks(ISIB) to Fe3+ were investigated.
本文對(duì)廣西武鳴縣黑荊樹(shù)營(yíng)養(yǎng)元素的組成特征以及營(yíng)養(yǎng)元素與單寧相對(duì)含量、總量的關(guān)系進(jìn)行了研究。