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:

4.0
Affiliation of Author(s):

园艺学院
Journal:

JOURNAL OF FOOD SCIENCE
Co-author:

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

2c9e868c8bc8d794018bd73a73674e42
Volume:

88
Issue:

1
Page Number:

447-461
Translation or Not:

no
Date of Publication:

2023-01-01