Effect of Phenolic Acid and Organic Acid Co-color on the Quality of Hawthorn Wine during Storage
To solve the problem that hawthorn wine tends to lose its color and quality during storage, this experiment established the simulation system, and three acids with strong co-color ability were selected from eight phenolic and organic acids. The effects of the three phenolic and organic acids on the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030159 |