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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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Material Type: Article
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Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strainsInternational journal of food properties, 2017-12, Vol.20 (sup2), p.2006-2021 [Peer Reviewed Journal]Yang Tao, Yilin Wang, Jun Yang, Qi Wang, Na Jiang, Dinh-Toi Chu, Yongbin Han, and Jianzhong Zhou ;ISSN: 1094-2912 ;EISSN: 1532-2386 ;DOI: 10.1080/10942912.2017.1361970Digital Resources/Online E-Resources |
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