Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine
出版年份 2017 全文链接
标题
Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine
作者
关键词
-
出版物
MOLECULES
Volume 22, Issue 6, Pages 899
出版商
MDPI AG
发表日期
2017-06-02
DOI
10.3390/molecules22060899
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