TY  - BOOK
AU  - Yao Lu, et al.
TI  - Changes in the Physicochemical Components, Polyphenol Profile, and Flavor of Persimmon Wine During Spontaneous and Inoculated Fermentation
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/changes_in_the_physicochemical_components_polyphenol.pdf
ER  -