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Journal: Beverages, 2025
Volume: 11
Number: 170
170
Article: Preparation of “Ginger-Enriched Wine” and Study of Its Physicochemical and Organoleptic Stability
Authors: by Theodora Mavrogianni, Eirini Intzirtzi, Vassilios K. Karabagias, Dimitrios G. Lazaridis, Nikolaos D. Andritsos, Vassilios Triantafyllidis and Ioannis K. Karabagias
Link: https://www.mdpi.com/2306-5710/11/6/170

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