Cite
MLA Citation
Xueshan Yang et al.. “Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts.” Lebensmittel-Wissenschaft + Technologie =, vol. 155, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100148214942.0x00005e