Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact
| Autor: | Yao, Xue-Chen, Zhang, Hua-Lin, Ma, Xin-Rui, Xia, Nong-Yu, Duan, Chang-Qing, Yang, Wei-Ming, Pan, Qiu-Hong |
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| Zdroj: | In Food Chemistry 15 March 2024 436 |
| Databáze: | ScienceDirect |
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