Exogenous polyphenol matrix effect on the aroma of Cabernet Sauvignon wine under micro oxygen treatment

ZHU Yuanzhenghong, SHI Fangzhou, ZHANG Zhong, YANG Hui, WANG Zheng, SUN Wenjing, ZHANG Junxiang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 111-117.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 111-117. DOI: 10.13995/j.cnki.11-1802/ts.039713

Exogenous polyphenol matrix effect on the aroma of Cabernet Sauvignon wine under micro oxygen treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 111-117 https://doi.org/10.13995/j.cnki.11-1802/ts.039713

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