Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in red wine by response surface methodology

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 115.

PDF(1715 KB)
PDF(1715 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 115.

Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in red wine by response surface methodology

    {{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}}, 2016, 42(8): 115

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(1715 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉