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

DOI Web Site Web Site 1 Citations

Journal

Food Research International

Food Research International 43 (6), 1577-1584, 2010-07

Elsevier BV

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Details 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
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