Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine
出版年份 2022 全文链接
标题
Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine
作者
关键词
Co-pigmentation, Blueberry wine, Fermentation, Anthocyanins
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 156, Issue -, Pages 113070
出版商
Elsevier BV
发表日期
2022-01-05
DOI
10.1016/j.lwt.2022.113070
参考文献
相关参考文献
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