陶建敏

Professor Supervisor of Doctorate Candidates

Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties

Release time:2023-12-31Hits:

Impact Factor:

4.1
Impact Factor:

4.1
Affiliation of Author(s):

园艺学院
Affiliation of Author(s):

园艺学院
Journal:

JOURNAL OF FOOD SCIENCE
Journal:

JOURNAL OF FOOD SCIENCE
Co-author:

Feng Jiao,Nieuwenhuizen Niels,Atkinson Ross,Wang Wu,Zeng Jingjue,Zheng Huan,Tao Jianmin
Co-author:

Feng Jiao,Nieuwenhuizen Niels,Atkinson Ross,Wang Wu,Zeng Jingjue,Zheng Huan,Tao Jianmin
Correspondence Author:

TJM
Correspondence Author:

TJM
Document Code:

2c9e868c8bc8d794018bd73a73674e42
Document Code:

2c9e868c8bc8d794018bd73a73674e42
Volume:

88
Volume:

88
Issue:

1
Issue:

1
Page Number:

447-461
Page Number:

447-461
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2023-01-01
Date of Publication:

2023-01-01