Cite
MLA Citation
Yuyun Lu et al.. “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, vol. 96, 2016, pp. 1511–1521. http://access.bl.uk/ark:/81055/vdc_100031011856.0x00003c