基于UPLC-Q-TOF非靶向代谢组学及分子对接技术的红葡萄酒酿造过程中单宁及涩感感知变化研究
石宝晖, 宋琳娜, 孙晓涵, 徐涛, 魏子钰, 郑浩博, 马雯
Evolution of tannins and astringency intensity during red wine vinification via the techniques of both UPLC-Q-TOF untargeted metabolomics and molecular docking
SHI Baohui, SONG Linna, SUN Xiaohan, XU Tao, WEI Ziyu, ZHENG Haobo, MA Wen
食品与发酵工业
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2026, (5): 363
-372
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DOI: 10.13995/j.cnki.11-1802/ts.043109
