Article Versions Notes

Zhao Y, Yu X, Zhu F, Liu G, Chu L, Yan X, Ma Y, He F, Li G, Zhang Y, et al. Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes. 2021; 9(6):970. https://doi.org/10.3390/pr9060970

Zhao, Yan, Xiaobin Yu, Fengtao Zhu, Guangpeng Liu, Le Chu, Xinhuan Yan, Yinfei Ma, Fatao He, Gen Li, Ying Zhang, and et al. 2021. "Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine" Processes 9, no. 6: 970. https://doi.org/10.3390/pr9060970

Zhao, Y., Yu, X., Zhu, F., Liu, G., Chu, L., Yan, X., Ma, Y., He, F., Li, G., Zhang, Y., Tan, M., & Lu, Y. (2021). Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes, 9(6), 970. https://doi.org/10.3390/pr9060970