Article Versions Notes

Gao J, Geng H, Chai R, Wu T, Huang W, You Y, Zhan J. Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions. Foods. 2024; 13(1):106. https://doi.org/10.3390/foods13010106

Gao, Jie, Huiying Geng, Ruru Chai, Tianyang Wu, Weidong Huang, Yilin You, and Jicheng Zhan. 2024. "Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions" Foods 13, no. 1: 106. https://doi.org/10.3390/foods13010106

Gao, J., Geng, H., Chai, R., Wu, T., Huang, W., You, Y., & Zhan, J. (2024). Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions. Foods, 13(1), 106. https://doi.org/10.3390/foods13010106