Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski
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引用次数: 0
Abstract
Cider is often produced from difficult-to-grow heirloom apple cultivars not commonly produced in North America. As such, the value of widely grown dessert apples for fermented cider was explored, w...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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