Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage

标题
Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage
作者
关键词
Anthocyanin, Polymeric pigment, Color parameter, Storage
出版物
FOOD CHEMISTRY
Volume 276, Issue -, Pages 451-457
出版商
Elsevier BV
发表日期
2018-10-11
DOI
10.1016/j.foodchem.2018.10.054

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