Cite
HARVARD Citation
Peng, B. et al. (2015). Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine. Journal of food science. 80 (12), pp. S2937-S2943. [Online].
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Peng, B. et al. (2015). Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine. Journal of food science. 80 (12), pp. S2937-S2943. [Online].