Work

Research Progress in Reducing or Replacing Sulphur Dioxide in Fruit Wine Industry

Year: 2010

Type: article

Source: Liquor-making Science & Technology

Author: Dong WenBin

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W2383261328

FWCI:

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Related to: 10