不同种类单宁对赤霞珠葡萄酒品质及风味 感官的影响.
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- Food Research & Development, 2024, v. 45, n. 21, p. 25, doi. 10.12161/j.issn.1005-6521.2024.21.004
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Works matching AU 魏紫云
Results: 4
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葡萄酒酚类物质的产生机制及影响因素 研究进展.
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- Food Research & Development, 2023, v. 44, n. 13, p. 195, doi. 10.12161/j.issn.1005-6521.2023.13.029
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- Article
3
3 种热处理方法对梨酒抗氧化活性 及挥发性成分的影响.
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- Food Research & Development, 2023, v. 44, n. 10, p. 17, doi. 10.12161/j.issn.1005-6521.2023.10.003
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- Article
4
单宁添加对赤霞珠葡萄酒颜色和花色苷含量 变化的影响及其相关性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 81, doi. 10.13386/j.issn1002-0306.2023050201
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- Article