Cite
HARVARD Citation
Zhu, W. et al. (2016). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food chemistry. pp. 141-149. [Online].
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Zhu, W. et al. (2016). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food chemistry. pp. 141-149. [Online].