Cite
HARVARD Citation
Liu, W. et al. (2020). Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines. Food microbiology. p. . [Online].
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Liu, W. et al. (2020). Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines. Food microbiology. p. . [Online].