Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

詳細情報 詳細情報について

• CRID

  1362262943994107392

• DOI

  10.1016/j.foodres.2010.03.006

• ISSN

  09639969

• Web Site

  https://api.elsevier.com/content/article/PII:S0963996910000840?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0963996910000840?httpAccept=text/plain

• データソース種別

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