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.

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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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(8): 115

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