E-mail a Wiley Online Library Link

Dai Chen and Shao-Quan Liu Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains International Journal of Food Science & Technology 49

Version of Record online: 13 SEP 2013 | DOI: 10.1111/ijfs.12332

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field