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                                       Details for article 3 of 24 found articles
 
 
  Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
 
 
Title: Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
Author: Wang, Shaoyang
Li, Yiqing
Ren, Jie
Gu, Pan
Li, Teng
Wu, Yuwen
Zhang, Bolin
Zhu, Baoqing
Appeared in: Food bioscience
Paging: Volume 22 (2018) nr. C pages 121-128
Year: 2018
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 3 of 24 found articles
 
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