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Journal: ProcessesVolume: 9Number: 970
Article: Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
  • Authors:
  • Yan Zhao1,2,
  • Xiaobin Yu1,* and
  • Fengtao Zhu2,*
  • et al.
Link: https://www.mdpi.com/2227-9717/9/6/970

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