Effects of Different Vintage Technologies on the Formation of Biogenic Amines in Dry Red Wines

Yu Ying, Li Ji-ming, Jiang Wen-guang, Zhao Rong-hua

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 66-70.

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PDF(294 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 66-70. DOI: 10.13995/j.cnki.11-1802/ts.2011.11.028
Food and Fermentation Industries

Effects of Different Vintage Technologies on the Formation of Biogenic Amines in Dry Red Wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(11): 66-70 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.028

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