Evaluation of copigmentation of basic wine anthocyanins and  protocatechuic acid based on CIELab parameters

doi:10.13995/j.cnki.11-1802/ts.020565

Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters

LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, YAN Haokai, HAN Shunyu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 44-52.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 44-52. DOI: 10.13995/j.cnki.11-1802/ts.020565

Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 44-52 https://doi.org/10.13995/j.cnki.11-1802/ts.020565

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