EFFECTS OF GRAPE SKINS AND SEEDS ON THE COMPOSITION AND QUALITY OF MUSCADINE WINES

被引：5
|
作者：
LAMIKANRA, O
GARLICK, D
机构：
来源：
FOOD CHEMISTRY | 1987年 / 26卷 / 04期
关键词：
D O I：
10.1016/0308-8146(87)90067-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：245 / 251
页数：7
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