微氧处理下赤霞珠葡萄酒香气的外源多酚基质效应
朱袁正鸿, 石方舟, 张众, 杨慧, 王征, 孙文静, 张军翔
Exogenous polyphenol matrix effect on the aroma of Cabernet Sauvignon wine under micro oxygen treatment
ZHU Yuanzhenghong, SHI Fangzhou, ZHANG Zhong, YANG Hui, WANG Zheng, SUN Wenjing, ZHANG Junxiang
食品与发酵工业
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2024, (17): 111
-117
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DOI: 10.13995/j.cnki.11-1802/ts.039713
