Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains
Author:
Affiliation:
1. Hitejinro R & D Centre and Hitejinro Brewery Co. Ltd; Chungcheongbuk-do Cheongwon-gun 363-823 Republic of Korea
2. Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.199/fullpdf
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