Effect of exogenous additives on the volatile acidity and flavor of mulberry wine

ZUO Yong, CHEN Jing, ZHANG Jing, XU Nuqian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 171-177.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 171-177. DOI: 10.13995/j.cnki.11-1802/ts.024029

Effect of exogenous additives on the volatile acidity and flavor of mulberry wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 171-177 https://doi.org/10.13995/j.cnki.11-1802/ts.024029

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