Effects of different aging methods on quality changes and aroma components of Ponkan fruit wine

doi:10.13995/j.cnki.11-1802/ts.016435

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (7) : 141-147. DOI: 10.13995/j.cnki.11-1802/ts.016435

Effects of different aging methods on quality changes and aroma components of Ponkan fruit wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(7): 141-147 https://doi.org/10.13995/j.cnki.11-1802/ts.016435

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