| 000 | 00499nam a2200109Ia 4500 | ||
|---|---|---|---|
| 008 | 230718s9999 xx 000 0 und d | ||
| 100 | _aYao Lu, et al. | ||
| 245 | 0 | _aChanges in the Physicochemical Components, Polyphenol Profile, and Flavor of Persimmon Wine During Spontaneous and Inoculated Fermentation | |
| 650 | _aComputer science, information & general works | ||
| 856 | _uhttps://new.zodml.org/sites/default/files/2023-07/changes_in_the_physicochemical_components_polyphenol.pdf | ||
| 942 | _cEBK | ||
| 999 |
_c19192 _d19192 |
||