Cite
APA Citation
Chen, X., Peng, M., Wu, D., Cai, G., Yang, H., & Lu, J. (2022). physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae. Journal of food processing and preservation, 46(11), n/a. http://access.bl.uk/ark:/81055/vdc_100170101192.0x000050