Change of anthocyanins composition during the fermentation in different regions of the Hexi origin's Merlot wine

ZHANG Yan-fang,YANG Xue-shan,ZHU Xia,LI Ying,ZHANG Li,YAN Heng,HAN Shun-yu

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (5) : 122.

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PDF(1234 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (5) : 122.

Change of anthocyanins composition during the fermentation in different regions of the Hexi origin's Merlot wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(5): 122

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