Effect of processing technology on the contents of anthocyanins and flavonoids in blueberry juice and wine

doi:10.11882/j.issn.0254-5071.2018.08.031

LIU Hui, LIU Jiechao, LV Zhenzhen, YANG Wenbo, ZHANG Chunling, JIAO Zhonggao

China Brewing ›› 2018, Vol. 37 ›› Issue (8) : 158-162.

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China Brewing ›› 2018, Vol. 37 ›› Issue (8) : 158-162. DOI: 10.11882/j.issn.0254-5071.2018.08.031

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Effect of processing technology on the contents of anthocyanins and flavonoids in blueberry juice and wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(8): 158-162 https://doi.org/10.11882/j.issn.0254-5071.2018.08.031

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