Effects of plant-derived polyphenols on the antioxidant capacities  and sensory qualities of pear wine

doi:10.13995/j.cnki.11-1802/ts.031036

Effects of plant-derived polyphenols on the antioxidant capacities and sensory qualities of pear wine

DIAO Tiwei, CHEN Xiaojiao, LENG Yinjiang, WEI Xin, LAI Xiaoqin, MA Yi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 93-101.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 93-101. DOI: 10.13995/j.cnki.11-1802/ts.031036

Effects of plant-derived polyphenols on the antioxidant capacities and sensory qualities of pear wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 93-101 https://doi.org/10.13995/j.cnki.11-1802/ts.031036

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Received	Revised	Published
2022-01-28	2022-03-17	2022-12-15
Issue Date
2023-01-05

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