The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines

LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, MA Tengzhen, HAN Shunyu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 132-140.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 132-140. DOI: 10.13995/j.cnki.11-1802/ts.023059

The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 132-140 https://doi.org/10.13995/j.cnki.11-1802/ts.023059

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