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Journal description
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Details for article 3 of 24 found articles
| 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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