Cite
HARVARD Citation
Ouyang, X. et al. (2017). Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. International journal of food science & technology. pp. 448-456. [Online].
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Ouyang, X. et al. (2017). Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. International journal of food science & technology. pp. 448-456. [Online].