Ma, T., College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Oenology, China Agricultural University, Beijing 100083, China, China

• South African Journal of Enology and Viticulture Vol. 36 No. 3 (2015) - Articles
  Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine
  Abstract  PDF