Cite
HARVARD Citation
Lu, Y. et al. (2016). Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts. Journal of the science of food and agriculture. pp. 1511-1521. [Online].
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Lu, Y. et al. (2016). Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts. Journal of the science of food and agriculture. pp. 1511-1521. [Online].