Article Versions Notes

Liu J, Guan W, Sun Z, Ni Y, He L, Tian F, Cai L. Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules. 2024; 29(1):32. https://doi.org/10.3390/molecules29010032

Liu, Jing, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, and Luyun Cai. 2024. "Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine" Molecules 29, no. 1: 32. https://doi.org/10.3390/molecules29010032

Liu, J., Guan, W., Sun, Z., Ni, Y., He, L., Tian, F., & Cai, L. (2024). Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules, 29(1), 32. https://doi.org/10.3390/molecules29010032