复合酸添加工艺对葡萄酒色泽稳定性的影响
贾鑫, 张珍珍, 陈健, 李记明, 庞红勋, 周元, 乔丹
Effect of composite acid addition process on the color stability of wine
JIA Xin, ZHANG Zhenzhen, CHEN Jian, LI Jiming, PANG Hongxun, ZHOU Yuan,QIAO Dan
食品与发酵工业
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2025, (7): 129
-134
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DOI: 10.13995/j.cnki.11-1802/ts.038427
