Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented withSaccharomyces cerevisiae

Dai Chen, Weng Chan Vong, Shao-Quan Liu
  • International Journal of Food Science & Technology, August 2015, Wiley
  • DOI: 10.1111/ijfs.12919

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http://dx.doi.org/10.1111/ijfs.12919

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