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Journal: FoodsVolume: 8Number: 538
Article: Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
- Authors:
- Anh N.H. Nguyen1,
- Dimitra L. Capone1,2 and
- Susan E.P. Bastian1,2,*
- et al.
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