Influence of pre-fermentation heat treatment on red wine of polyphenols, color, and volatile compounds
吳明昌
吳明昌
Categories: Symposium  /  
Year2018
Author
Created date2019-03-19
Author order3
Corresponding authorYes
Publication year2018
Symposium name台灣食品科學技術學會第48屆年會(2018)
Seminar city台北
Seminar country中華民國
Start date2018-11-30
End date2018-11-30
Review systemYes
LanguageForeign Language