Li, Si-Yu <br/><br/>
Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  04 2020 
 - 108885 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.108885  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Food Quality<br/>Oxygen--metabolism<br/>Pigments, Biological--metabolism<br/>Polyphenols--metabolism<br/>Wine