| 标题 |
Color preservation of black rice wine through copigmentation stabilization: Structural differences among phenolic acids, pigment transformation, and underlying mechanisms |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jingyun Zhao; Yanji Lv; Bangzhu Peng 出版日期:2026-06-15 |
| 求助人 | |
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(2025-6-4)