Cite
HARVARD Citation
Bian, S. et al. (2021). Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Bian, S. et al. (2021). Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].