Mango wine aroma enhancement by pulp contact and β-glucosidase
Version of Record online: 12 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2258–2266, November 2013
How to Cite
Li, X., Lim, S. L., Yu, B., Curran, P. and Liu, S.-Q. (2013), Mango wine aroma enhancement by pulp contact and β-glucosidase. International Journal of Food Science & Technology, 48: 2258–2266. doi: 10.1111/ijfs.12212
- Issue online: 9 OCT 2013
- Version of Record online: 12 JUN 2013
- Manuscript Accepted: 11 MAY 2013
- Manuscript Received: 6 MAR 2013
- Ministry of Education of Singapore . Grant Number: R-143-000-507-112
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