Effects of ultra-high pressure treatment on phenolic compounds in Cabernet Gernischet grape

YANG Peiyu; ZHANG Bo; JIANG Yumei; WANG Xueqing; LYU Zhuanzhuan; HAN Liting; ZHANG Xiaofang

doi:10.13995/j.cnki.11-1802/ts.032632

YANG Peiyu, ZHANG Bo, JIANG Yumei, WANG Xueqing, LYU Zhuanzhuan, HAN Liting, ZHANG Xiaofang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 110-119.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 110-119. DOI: 10.13995/j.cnki.11-1802/ts.032632

Effects of ultra-high pressure treatment on phenolic compounds in Cabernet Gernischet grape

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 110-119 https://doi.org/10.13995/j.cnki.11-1802/ts.032632

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Received	Revised	Published
2022-06-13	2022-07-13	2023-09-15
Issue Date
2023-09-27

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