Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine
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Title
Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 12, Pages S2937-S2943
Publisher
Wiley
Online
2015-10-29
DOI
10.1111/1750-3841.13111
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