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1 Ergebnisse
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Quality improvement of jujube wine through mixed fermentati..:
Zhao, Xinxin
;
Xue, Yuang
;
Tang, Fengxian
...
LWT. 164 (2022) - p. 113444 , 2022
Link:
https://doi.org/10.1016/j.lwt.2022.113444
RT Journal T1
Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2022.113444&Exemplar=1&LAN=DE A1 Zhao, Xinxin A1 Xue, Yuang A1 Tang, Fengxian A1 Cai, Wenchao A1 Hao, Guangfei A1 Shan, Chunhui PB Elsevier BV YR 2022 SN 0023-6438 JF LWT VO 164 SP 113444 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2022.113444 DO https://doi.org/10.1016/j.lwt.2022.113444 SF ELIB - SuUB Bremen
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