The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging

出版年份 2018 全文链接

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作者

关键词

出版物

Volume 106, Issue -, Pages 568-579

出版商

Elsevier BV

发表日期

2017-12-21

DOI

10.1016/j.foodres.2017.12.054

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