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Journal: Foods, 2019
Volume: 8
Number: 538
538
Article: Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
Authors: by Anh N.H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner and Susan E.P. Bastian
Link: https://www.mdpi.com/2304-8158/8/11/538

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