Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine
SU Hui-na，HUANG Wei-dong，ZHAN Ji-cheng，WANG Xiu-qin*
FOOD SCIENCE . 2010, (3): 39 -43 .  DOI: 10.7506/spkx1002-6300-201003009