Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon

CHENG Siqi, LI Shengbao, QU Cuo, LUOSONG Ciren, CHA Jingguo, YOU Yilin, HUANG Weidong, ZHAN Jicheng

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (20) : 215-220.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (20) : 215-220. DOI: 10.13995/j.cnki.11-1802/ts.034623

Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(20): 215-220 https://doi.org/10.13995/j.cnki.11-1802/ts.034623

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