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

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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