Cite
HARVARD Citation
Peng, B. et al. (2016). Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy. Lebensmittel-Wissenschaft + Technologie =. pp. 86-92. [Online].
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Peng, B. et al. (2016). Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy. Lebensmittel-Wissenschaft + Technologie =. pp. 86-92. [Online].