Effects of pasteurization on the physicochemical, sensory properties and microbiological quality of beetroot (Beta vulgaris L.) wine during storage
Crossref DOI link: https://doi.org/10.32508/stdj.v26i3.4089
Published Online: 2023
Published Print: 2023
Update policy: https://doi.org/10.32508/stdj.crossmark
,
Nguyen, Giang Thi Huong
