1. Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution. Issue 1 (1st January 2019) Authors: Li, Hua Min; Jiang, Dong Qi; Dai, Zhi Guo; Zhang, Yun Shu; Zhang, Yue; Sun, Shu Yang; Zhao, Yu Ping Journal: International journal of food properties Issue: Volume 22:Issue 1(2019) Page Start: 1270 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗