| 标题 |
 Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Marco Bustamante; Mariona Gil-Cortiella; Álvaro Peña-Neira; Jordi Gombau; Aitor García-Roldán; et al 出版日期：2025-04-20 |
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(2025-6-4)
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