Yang, W.; Lv, Z.; Liu, H.; Zhang, Q.; Qiao, C.; Nawaz, M.; Jiao, Z.; Liu, J.
Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine. Foods 2024, 13, 3902.
https://doi.org/10.3390/foods13233902
AMA Style
Yang W, Lv Z, Liu H, Zhang Q, Qiao C, Nawaz M, Jiao Z, Liu J.
Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine. Foods. 2024; 13(23):3902.
https://doi.org/10.3390/foods13233902
Chicago/Turabian Style
Yang, Wenbo, Zhenzhen Lv, Hui Liu, Qiang Zhang, Chengkui Qiao, Muhammad Nawaz, Zhonggao Jiao, and Jiechao Liu.
2024. "Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine" Foods 13, no. 23: 3902.
https://doi.org/10.3390/foods13233902
APA Style
Yang, W., Lv, Z., Liu, H., Zhang, Q., Qiao, C., Nawaz, M., Jiao, Z., & Liu, J.
(2024). Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine. Foods, 13(23), 3902.
https://doi.org/10.3390/foods13233902