郑焕

Associate Professor Supervisor of Master's Candidates

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

Release time:2024-01-02Hits:

Impact Factor:

3.377
Affiliation of Author(s):

园艺学院
Journal:

Journal of food science
Co-author:

冯娇,Nieuwenhuizen, Niels,Atkinson, Ross,Wang, Wu,Zeng, Jingjue,郑焕,陶建敏
Document Code:

2c9e868c859425850185949e6d2d0466
Translation or Not:

no
Date of Publication:

2022-01-01