Changes in Organic (Fruit) and Phenolic Acids during the Making of Kiwifruit Wine

Tohru OKUDA; Mizuo YAJIMA; Tsutomu TAKAYANAGI; Ikuro HORI; Koki YOKOTSUKA

Journal ArticleOPEN ACCESS

Changes in Organic (Fruit) and Phenolic Acids during the Making of Kiwifruit Wine

OKUDA T
YAJIMA M
TAKAYANAGI T
et al.

JOURNAL OF THE BREWING SOCIETY OF JAPAN (1996) 91(6) 446-451

DOI: 10.6013/jbrewsocjapan1988.91.446

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APA

OKUDA, T., YAJIMA, M., TAKAYANAGI, T., HORI, I., & YOKOTSUKA, K. (1996). Changes in Organic (Fruit) and Phenolic Acids during the Making of Kiwifruit Wine. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 91(6), 446–451. https://doi.org/10.6013/jbrewsocjapan1988.91.446

Changes in Organic (Fruit) and Phenolic Acids during the Making of Kiwifruit Wine

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