Citation: | JIANG Wenhong, ZHANG Chun, LIU Suwen, et al. Effect of Phenolic Acid and Organic Acid Co-color on the Quality of Hawthorn Wine during Storage[J]. Science and Technology of Food Industry, 2024, 45(5): 292−300. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030159. |
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