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Phenolic profile of seasoned cherry heartwood staves / Fenolni profil duga trešnjinog drveta
(Univerzitet u Beogradu / University of Belgrade, 2018)
During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. ...
Fluorescence spectroscopy and Multivariate Analysis for the assessment of stability of the cereal flours during storage and thermal processing
(Univerzitet u Beogradu / University of Belgrade, 2018)
In this work, we used Fluorescence spectroscopy in combination with the Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) algorithm for the assessment of stability of the cereal flours, based on stability ...