| 标题 |
Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Qing-An Zhang; Ting-Ting Wang 出版日期:2017-11-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)