Food Chemistry
 2024
DOI: 10.1016/j.foodchem.2024.139616
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Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation

Jianqiao Jiang,
Yun Xie,
Miao Cui
et al.
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