不同皮籽比例对葡萄酒酚类物质和感官特性的影响
陈彤国, 袁缓缓, 雷小青, 王晓宇
Effects of different skin and seed ratios on phenolic compounds and sensory properties of wine
CHEN Tongguo, YUAN Huanhuan, LEI Xiaoqing, WANG Xiaoyu
食品与发酵工业
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2019, (4): 117
-122
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DOI: 10.13995/j.cnki.11-1802/ts.018788
