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Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

FOOD CHEMISTRY [2020]
Jianping Wei, Yuxiang Zhang, Yue Qiu, Hong Guo, Hongmei Ju, Yuwei Wang, Yahong Yuan, Tianli Yue
PMID: 31606633 [10.1016/j.foodchem.2019.125623]
MATERIALS

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