发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究
李安，刘小雨，张惟广
Effects of fermentation and storage conditions on the stability of anthocyanin in blueberry wine and its antioxidant activity
LI An, LIU Xiaoyu, ZHANG Weiguang
中国酿造
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2020, (2): 146
-151
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DOI: 10.11882/j.issn.0254-5071.2020.02.027
