基于CIELab参数的葡萄酒基本花色苷与原儿茶酸的辅色评估
李宁宁, 张波, 牛见明, 史肖, 闫浩凯, 韩舜愈
Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters
LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, YAN Haokai, HAN Shunyu
食品与发酵工业
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2019, (15): 44
-52
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DOI: 10.13995/j.cnki.11-1802/ts.020565
