Composition for Anthocyanin Pigment Stabilizing and Manufacturing Method for Blueberry Wine Using the Composition Thereof

• 1. 包含花色素苷组合物和抗病毒剂的组合制备物 [P] . 中国专利： CN113613660A . 2021-11-05
• 2. 一种从黑稻中提取花色素苷的方法及其组合物 [P] . 中国专利： CN1649607A . 2005-08-03
• 3. COMPOSITION FOR STABILIZING ANTHOCYANIN PIGMENT AND MANUFACTURING METHOD FOR BLUEBERRY WINE USING SAME [P] . 韩国专利： KR20160139173A . 2016-12-07

  机译： 稳定花青素色素的组成和蓝莓酒使用相同的制造方法

• 4. A granule improved stock stability of anthocyanin pigment from Mulberry Blueberry and S. chinensis Baillon extracts and manufacturing method of the same [P] . 韩国专利： KR101601237B1 . 2016-03-09

  机译： 桑Blue和五味子提取物中花青素色素的颗粒稳定性改善方法及其制备方法

• 5. GRANULE HAVING IMPROVED STORAGE STABILITY OF ANTHOCYANIN PIGMENT OF EXTRACT OF MULBERRY, BLUEBERRY, AND S. CHINENSIS BAILLON, AND MANUFACTURING METHOD THEREOF [P] . 韩国专利： KR20150056750A . 2015-05-27

  机译： 颗粒提高了桑树，蓝莓和链球菌提取物的花青素色素的储存稳定性及其制造方法

• 1. Decomposition Methods for Manufacturing System Scheduling:A Survey [J] . Fajun Yang, Kaizhou Gao, Ian Ware Simon, 自动化学报（英文版） . 2018,第002期
• 2. Decomposition Methods for Manufacturing System Scheduling:A Survey [J] . Fajun Yang, Kaizhou Gao, Ian Ware Simon, 自动化学报：英文版 . 2018,第002期
• 3. Decomposition Methods for Manufacturing System Scheduling： A Survey [J] . Fajun Yang, Kaizhou Gao, Ian Ware Simon, 自动化学报：英文版 . 2018,第002期
• 4. Quantification and analysis of anthocyanin and flavonoids compositions,and antioxidant activities in onions with three different colors [J] . ZHANG Shi-lin, DENG Peng, XU Yu-chao, 农业科学学报：英文版 . 2016,第009期
• 5. Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat [J] . Gustavo Gonzalez-Neves, Graciela Gil, Guzman Favre, International journal of food science & technology . 2012,第5期
• 6. Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition [J] . Bindon Keren, Kassara Stella, Hayasaka Yoji, Journal of Agricultural and Food Chemistry . 2014,第47期
• 7. Composition Analysis of Various Blueberries Produced in Korea and Manufacture of Blueberry Jam by Response Surface Methodology [J] . Won-Jun Cho, Beom-Seok Song, Ju-Yeoun Lee, Journal of the Korean Society of Food Science and Nutrition . 2010,第2期
• 8. On the stabilization of a TCP/AQM systems with time delay by the joint use of the τ-decomposition and the D-decomposition methods [C] . Sami Elmadssia, Walid Dhifallah 2017 International Conference on Internet of Things, Embedded Systems and Communications . 2017
• 9. Anthocyanin Composition of Pierce's Disease Resistant Grapevines and Wines [D] . Roig-Franzia, Diego 2013
• 10. Possibilities of Manufacturing Products from Cermet Compositions Using Nanoscale Powders by Additive Manufacturing Methods [O] . Sergei Grigoriev, Tatiana Tarasova, Andrey Gusarov, 2019
• 11. Compositions and Contents Anthocyanins in Blueberry (Vaccinium corymbosum L.) Varieties [O] . Min-Ki Lee, Heon-Woong Kim, Seon-Hye Lee, 2016

• 1. Study on Aromatic Compositions for Different Vintages of Dry Red Wines [J] . HU Bo-ran ,LI Hua . 食品科学 . 2006,第10期
• 2. 南海东沙海域表层沉积物碳、氧稳定同位素与分布生物标志化合物组合特征及缺氧甲烷氧化作用标志 [C] . 于晓果 ,国家海洋局 ,李家彪 . 中国海洋学会海底科学分会成立暨海底科学发展战略研讨会 . 2003
• 3. 蓝莓干酒及蓝莓酒渣花色苷提取工艺的研究 [A] . 王秀菊 . 2010