Evolution of tannins and astringency intensity during red wine vinification via the techniques of both UPLC-Q-TOF untargeted metabolomics and molecular docking
SHI Baohui, SONG Linna, SUN Xiaohan, XU Tao, WEI Ziyu, ZHENG Haobo, MA Wen
Food and Fermentation Industries . 2026, (5): 363 -372 .  DOI: 10.13995/j.cnki.11-1802/ts.043109

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