Cite
HARVARD Citation
Wang, S. et al. (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food bioscience. pp. 121-128. [Online].
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Wang, S. et al. (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food bioscience. pp. 121-128. [Online].