Cite
HARVARD Citation
Chen, X. et al. (2022). Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae. Journal of food processing and preservation. 46 (11), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Chen, X. et al. (2022). Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae. Journal of food processing and preservation. 46 (11), p. n/a. [Online].