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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine

Efectos de diferentes pretratamientos en las propiedades fisicoquímicas y los compuestos fenólicos del vino de espino

Jiechao LiuZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaView further author information
,
Wenbo YangZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaView further author information
,
Zhenzhen LvZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaView further author information
,
Hui LiuZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaView further author information
,
Chunling ZhangZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaView further author information
&
Zhonggao JiaoZhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, ChinaCorrespondence[email protected]
View further author information
Pages 518-526 | Received 21 Apr 2020, Accepted 26 Jun 2020, Published online: 31 Jul 2020

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