Improvement research on the monitoring methods of reducing sugar in fruit wine making with high anthocyanin concentration

YANG Zhangyu, YU Junzhu, ZHOU Wenya, WEI Xuwei, WANG Chunxiao

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 89-97.

PDF(6595 KB)
PDF(6595 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 89-97. DOI: 10.13995/j.cnki.11-1802/ts.041223

Improvement research on the monitoring methods of reducing sugar in fruit wine making with high anthocyanin concentration

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(7): 89-97 https://doi.org/10.13995/j.cnki.11-1802/ts.041223

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6595 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉