CHANGES IN THE ANTHOCYANINS, FLAVONOIDS AND HYDROXYCINNAMIC ACID-ESTERS DURING FERMENTATION AND AGING OF MERLOT AND CABERNET SAUVIGNON

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作者：
NAGEL, CW
WULF, LW
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AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1979年 / 30卷 / 02期
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Q81 [生物工程学（生物技术）]; Q93 [微生物学];
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071005 ; 0836 ; 090102 ; 100705 ;
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页码：111 / 116
页数：6
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