Effect of grape maturity on phenolic and antioxidant activity of Cabernet Sauvignon wines

doi:10.13995/j.cnki.11-1802/ts.029086

WANG Shuwei, QIAO Dan, XU Tongtong, ZHANG Ke, SHAO Yongming, DONG Rong, ZHANG Zhenzhen

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 202-208.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 202-208. DOI: 10.13995/j.cnki.11-1802/ts.029086

Effect of grape maturity on phenolic and antioxidant activity of Cabernet Sauvignon wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 202-208 https://doi.org/10.13995/j.cnki.11-1802/ts.029086

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Received	Revised	Published
2021-08-20	2021-10-20	2022-06-25
Issue Date
2022-07-15

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