Cite
HARVARD Citation
Martín-Gómez, J. et al. (2021). Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Martín-Gómez, J. et al. (2021). Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].