Article Versions Notes

Yi Z, Zhao D, Chang T, Chen X, Kai J, Luo Y, Peng B, Yang B, Ge Q. Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine. Foods. 2024; 13(15):2468. https://doi.org/10.3390/foods13152468

Yi, Zicheng, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, and Qian Ge. 2024. "Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine" Foods 13, no. 15: 2468. https://doi.org/10.3390/foods13152468

Yi, Z., Zhao, D., Chang, T., Chen, X., Kai, J., Luo, Y., Peng, B., Yang, B., & Ge, Q. (2024). Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine. Foods, 13(15), 2468. https://doi.org/10.3390/foods13152468