Article Versions Notes

Cao H, Bai M, Lou Y, Yang X, Zhao C, Lu K, Zhang P. Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine. Fermentation. 2023; 9(3):276. https://doi.org/10.3390/fermentation9030276

Cao, Huaqiang, Meiyu Bai, Yueyue Lou, Xiaotian Yang, Chenchen Zhao, Kuan Lu, and Pengpai Zhang. 2023. "Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine" Fermentation 9, no. 3: 276. https://doi.org/10.3390/fermentation9030276

Cao, H., Bai, M., Lou, Y., Yang, X., Zhao, C., Lu, K., & Zhang, P. (2023). Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine. Fermentation, 9(3), 276. https://doi.org/10.3390/fermentation9030276