Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|12|2519-2528

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.12, 2015-12, pp. : 2519-2528

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