Cite
HARVARD Citation
Li, W. et al. (2022). Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality. Food bioscience. p. . [Online].
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Li, W. et al. (2022). Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality. Food bioscience. p. . [Online].