Comparison of Aroma Compounds and Anthocyanins in Cabernet Sauvignon Wines from Two Different Crop Yields
YUE Tai-xin1,2, CHI Ming1, LI Mei-hua3, MENG Jiang-fei1, ZHANG Zhen-wen1,*
FOOD SCIENCE . 2014, (24): 194 -200 .  DOI: 10.7506/spkx1002-6630-201424037