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富含花色苷的发酵型果酒色泽衰减原因及机制分析 |
梁舒妍1(),白卫滨2,刘嘉惠1,孙建霞1() |
1.广东工业大学轻工化工学院,广东省植物资源生物炼制重点实验室,广州 510006 2.暨南大学理工学院,食品安全与营养研究院,广州 510632 |
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Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins |
Shuyan LIANG1(),Weibin BAI2,Jiahui LIU1,Jianxia SUN1() |
1.Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China 2.Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China |
引用本文:
梁舒妍,白卫滨,刘嘉惠,孙建霞. 富含花色苷的发酵型果酒色泽衰减原因及机制分析[J]. 浙江大学学报(农业与生命科学版), 2021, 47(6): 695-703.
Shuyan LIANG,Weibin BAI,Jiahui LIU,Jianxia SUN. Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 695-703.
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