Cite
HARVARD Citation
Ouyang, X. et al. (2018). Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. Journal of food processing and preservation. 42 (2), p. n/a. [Online].
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Ouyang, X. et al. (2018). Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. Journal of food processing and preservation. 42 (2), p. n/a. [Online].