The Formation of β-Damascenone in Sweet Potato Shochu
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00464.x/fullpdf
Reference37 articles.
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4. The influence of yeast strains on the volatile flavor compounds of Chinese rice wine;Chen;J. Inst. Brew.,2010
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