Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine

doi:10.13995/j.cnki.11-1802/ts.033550

ZHAO Yimei, WANG Xin, TANG Jiadai, WANG Xueqiu, WANG Furong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 108-113.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 108-113. DOI: 10.13995/j.cnki.11-1802/ts.033550

Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(13): 108-113 https://doi.org/10.13995/j.cnki.11-1802/ts.033550

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Received	Revised	Published
2022-09-06	2022-09-27	2023-07-15
Issue Date
2023-08-07

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