Citation: | DING Yan, Roland HARRISON, WANG Chaoping, et al. Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070059. |
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