Effects of different skin and seed ratios on phenolic compounds and sensory properties of wine

CHEN Tongguo, YUAN Huanhuan, LEI Xiaoqing, WANG Xiaoyu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 117-122.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 117-122. DOI: 10.13995/j.cnki.11-1802/ts.018788

Effects of different skin and seed ratios on phenolic compounds and sensory properties of wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 117-122 https://doi.org/10.13995/j.cnki.11-1802/ts.018788

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