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Journal: Processes, 2021
Volume: 9
Number: 970

Article: Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
Authors: by Yan Zhao, Xiaobin Yu, Fengtao Zhu, Guangpeng Liu, Le Chu, Xinhuan Yan, Yinfei Ma, Fatao He, Gen Li, Ying Zhang, Mengnan Tan and Yao Lu
Link: https://www.mdpi.com/2227-9717/9/6/970

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