Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

标题
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 118, Issue 2, Pages 369-376
出版商
Elsevier BV
发表日期
2009-05-09
DOI
10.1016/j.foodchem.2009.04.130

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