几种红葡萄酿酒过程中花色苷组成与CIELab参数的相关分析
梁娜娜1，2，韩 深1，何 非2，刘 萤1，王珮玥1，王金花1*
Correlation analysis of anthocyanin compositions and CIELab parameters during the process of wine fermentation by several red grape varieties
LIANG Nana1,2, HAN Shen1, HE Fei2, LIU Ying1, WANG Peiyue1, WANG Jinhua1*
中国酿造
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2014, (1): 48
-55
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DOI: 10.3969/j.issn.0254-5071.2014.01.012
