Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine

doi:10.13995/j.cnki.11-1802/ts.021816

YUAN Lin, ZHAO Hongyu, LI Hua, WANG Hua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 66-72.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 66-72. DOI: 10.13995/j.cnki.11-1802/ts.021816

Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 66-72 https://doi.org/10.13995/j.cnki.11-1802/ts.021816

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Received	Published
2019-07-27	2019-12-15
Issue Date
2020-02-11

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