氧化处理对黑珍珠和赤霞珠葡萄酒颜色及花色苷稳定性的影响
程思琦, 李生保, 曲措, 洛松次仁, 茶静国, 游义琳, 黄卫东, 战吉宬
Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon
CHENG Siqi, LI Shengbao, QU Cuo, LUOSONG Ciren, CHA Jingguo, YOU Yilin, HUANG Weidong, ZHAN Jicheng
食品与发酵工业
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2023, (20): 215
-220
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DOI: 10.13995/j.cnki.11-1802/ts.034623
