Copigmentation evidence of phenolic compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon red wine from the Hexi Corridor region (China)

Publication date: September 2021Source: Journal of Food Composition and Analysis, Volume 102Author(s): Bo Zhang, Xue-Qing Wang, Bo Yang, Ning-Ning Li, Jian-Ming Niu, Xiao Shi, Shun-Yu Han
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research