Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
Crossref DOI link: https://doi.org/10.1007/s10068-015-0059-2
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jo, Yunhee
Baek, Ji-Yeong
Jeong, Il-Yun
Jeong, Yong-Jin
Yeo, Soo-Hwan
Noh, Bong Soo
Kwon, Joong-Ho
Text and Data Mining valid from 2015-04-01