Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Quinta de Prados, Vila Real, Portugal
Commentary
Fermented Fruit Beverages Chemical and Sensory Components
Author(s): Fernanda Vilela*
DOI:
10.37421/2572-4134.2022.8.249
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
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