1. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. (1st October 2017) Authors: Lan, Yongli; Wu, Jin; Wang, Xuejiao; Sun, Xuchun; Hackman, Robert M.; Li, Zhixi; Feng, Xianchao Journal: Food chemistry Issue: Volume 232(2017) Page Start: 777 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗