immobilized tannin

基本解释

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).
固定化發酵能降低葡萄酒中的多酚類物質和單甯的含量，增加氨基酸的含量，提陞葡萄酒的營養功能。
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.
本文對廣西武鳴縣黑荊樹營養元素的組成特征以及營養元素與單甯相對含量、縂量的關系進行了研究。