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Journal: Foods, 2024
Volume: 13
Number: 3902
3902
Article: Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine
Authors: by Wenbo Yang, Zhenzhen Lv, Hui Liu, Qiang Zhang, Chengkui Qiao, Muhammad Nawaz, Zhonggao Jiao and Jiechao Liu
Link: https://www.mdpi.com/2304-8158/13/23/3902

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