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Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation Food Science & Nutrition Vol. 8, Issue 6, 2728, 2020 |
How to cite this article
Ya- Nan Xia, Yaqiong Liu, Haoran Wang, Qing Hu, Stefan Cerbin and Jie Wang, 2017. Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties. American Journal of Food Technology, 12: 345-357.
DOI: 10.3923/ajft.2017.345.357
URL: https://scialert.net/abstract/?doi=ajft.2017.345.357
DOI: 10.3923/ajft.2017.345.357
URL: https://scialert.net/abstract/?doi=ajft.2017.345.357