酿酒葡萄成熟期间果实质地特性和花色苷含量变化

刘旭，杨丽，张芳芳，张振文*

Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation

LIU Xu, YANG Li, ZHANG Fangfang, ZHANG Zhenwen*

食品科学 . 2015, (2): 105 -109 . DOI: 10.7506/spkx1002-6630-201502020