不同整形方式对‘梅鹿辄’葡萄酒品质及CIELAB色空间特征的影响
黄小晶, 牛锐敏, 沈甜, 许泽华, 陈卫平
Effect of different trellis system on phenolic substances and CIELAB color space of 'Merlot' wine
HUANG Xiaojing, NIU Ruimin, SHEN Tian, XU Zehua, CHEN Weiping
食品与发酵工业
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2020, (14): 28
-33
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DOI: 10.13995/j.cnki.11-1802/ts.023554
