{"title":"不同橡木桶熟成方法对MBA(麝香贝利A)葡萄酒品质的影响","authors":"W. Choi, Hyeun-Jin Park, J. Park","doi":"10.9799/KSFAN.2021.34.1.079","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"42 1","pages":"79-87"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods\",\"authors\":\"W. Choi, Hyeun-Jin Park, J. Park\",\"doi\":\"10.9799/KSFAN.2021.34.1.079\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":22731,\"journal\":{\"name\":\"The Korean Journal of Food And Nutrition\",\"volume\":\"42 1\",\"pages\":\"79-87\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Korean Journal of Food And Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9799/KSFAN.2021.34.1.079\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2021.34.1.079","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}