Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

作者：Xu Zhao, Chang‐Qing Duan, Siyu Li, Xin‐Ke Zhang, Hongyue Zhai, Fei He, Yuping Zhao · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136420 · 被引用次数：41 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities