The contents of total acid, phenol, tannin, anthocyanin of wine of wild species were higher than those of cultivated variety.

  • 野生种葡萄酒的总酸、干浸出物、单宁、总酚、花色素苷等滋味物质均高于相应栽培品种。

  • 互联网摘选 2025-01-20 11:45:40

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