This product remains the traditional characteristic and has improved organoleptic properties. Here introduced the processing technique and the product properties.
本文介绍了莎夫牛柳在一般生产条件下的加工及其产品特性。
Polyphenolic compounds which exhibit important biologic properties are regarded as "skeleton component" in red wines since they contribute to organoleptic characteristics.
多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。
Polyphenolic compounds which exhibit important biologic properties are regarded as "skeleton component" in red wines since they contribute to organoleptic characteristics.
多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。
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