The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines
LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, MA Tengzhen, HAN Shunyu
Food and Fermentation Industries . 2020, (10): 132 -140 .  DOI: 10.13995/j.cnki.11-1802/ts.023059

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