Cite
HARVARD Citation
Yang, H. et al. (2019). Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae. Journal of food biochemistry. 43 (8), p. n/a. [Online].
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Yang, H. et al. (2019). Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae. Journal of food biochemistry. 43 (8), p. n/a. [Online].