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中文
Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in red wine by response surface methodology
何英霞,李霁昕,米兰,陈玉蓉,胡妍芸,王博,王雨,蒋玉梅
Food and Fermentation Industries . 2016, (
8
): 115 .
