酵方法及品种对猕猴桃酒多酚和抗氧化性的影响

赵宁，魏新元，樊明涛，李鹏燕，张杰，张利，李尧

Effect of Fermentation Methods and Cultivars on Polyphenols and Antioxidant Activity of Kiwi Wines

ZHAO Ning, WEI Xinyuan, FAN Mingtao, LI Pengyan, ZHANG Jie, ZHANG Li, LI Yao

食品科学 . 2017, (21): 86 -92 . DOI: 10.7506/spkx1002-6630-201721014