Cite
HARVARD Citation
Xue, S. et al. (2022). Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation. Food research international. p. . [Online].
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Xue, S. et al. (2022). Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation. Food research international. p. . [Online].