Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration
Open Access
- 31 December 2011
- journal article
- Published by Elsevier BV in Procedia Food Science
- Vol. 1, 1709-1716
- https://doi.org/10.1016/j.profoo.2011.09.252
Abstract
No abstract availableKeywords
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