Order Article Reprints

Zhang Z, Zhang Q, Yang H, Sun L, Xia H, Sun W, Wang Z, Zhang J. Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China. Foods. 2022; 11(18):2775. https://doi.org/10.3390/foods11182775

Zhang, Zhong, Qingchen Zhang, Hui Yang, Lijun Sun, Hongchuan Xia, Wenjing Sun, Zheng Wang, and Junxiang Zhang. 2022. "Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China" Foods 11, no. 18: 2775. https://doi.org/10.3390/foods11182775

Zhang, Z., Zhang, Q., Yang, H., Sun, L., Xia, H., Sun, W., Wang, Z., & Zhang, J. (2022). Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China. Foods, 11(18), 2775. https://doi.org/10.3390/foods11182775