Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique

作者：Wenzhe Tong, Hongyue Zhai, Mengyao Qi, Yubo Hua, Tong-Hua Shi, Hua Shang, Ying Shi, Chang-Qing Duan, Yibin Lan · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114229 · 被引用次数：15 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities