| Authors: |
Li X; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Bai M; School of Chemistry and Chemical Engineering, North University of China, Taiyuan, China., Wang J; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Pan Q; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Shi J; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Peng Q; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Ma D; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China.; International Grape and Wine Ningxia Exchange and Cooperation Center, Yinchuan, Ningxia Hui Autonomous Region, China., Mu H; International Grape and Wine Ningxia Exchange and Cooperation Center, Yinchuan, Ningxia Hui Autonomous Region, China., Su B; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi Province, China., Jiang J; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Qin Y; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Liu Y; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China., Song Y; College of Enology, Northwest A&F University, Yangling, Shaanxi Province, China. |
