Cite
HARVARD Citation
Lira, E. et al. (n.d.). Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. International journal of food science & technology. pp. 1070-1078. [Online].
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Lira, E. et al. (n.d.). Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. International journal of food science & technology. pp. 1070-1078. [Online].