Cite
HARVARD Citation
Yang, X. et al. (2022). Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yang, X. et al. (2022). Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].