Components of non-anthocyanin phenolic compounds in wines of Vitis amurensis and its hybrids
Quan Zhao1,2, Chang-Qing Duan1 and Jun Wang1*
1Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China.
2Traditional Chinese Medicine Department, Jilin Agriculturel Science and Technology College, Jilin 132101, P. R. China.
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