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

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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