Cite
HARVARD Citation
Wang, S. et al. (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food research international. pp. 254-263. [Online].
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Wang, S. et al. (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food research international. pp. 254-263. [Online].