Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine

Yi MA, Xiao YU, Xin WEI, Yong DU, Xiongjun XIAO, Huiling HUANG, Jianxia TAN, Yue WANG

Open source

DOI: 10.13386/j.issn1002-0306.2023080255
Published: 6
Container: Shipin gongye ke-ji
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.13386/j.issn1002-0306.2023080255,
  title = {Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine},
  author = {Yi MA and Xiao YU and Xin WEI and Yong DU and Xiongjun XIAO and Huiling HUANG and Jianxia TAN and Yue WANG},
  year = {2024},
  journal = {Shipin gongye ke-ji},
  doi = {10.13386/j.issn1002-0306.2023080255},
  url = {https://doi.org/10.13386/j.issn1002-0306.2023080255}
}

RIS

TY  - JOUR
TI  - Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine
AU  - Yi MA
AU  - Xiao YU
AU  - Xin WEI
AU  - Yong DU
AU  - Xiongjun XIAO
AU  - Huiling HUANG
AU  - Jianxia TAN
AU  - Yue WANG
PY  - 2024
JO  - Shipin gongye ke-ji
DO  - 10.13386/j.issn1002-0306.2023080255
UR  - https://doi.org/10.13386/j.issn1002-0306.2023080255
ER  -

APA

MA, Y., YU, X., WEI, X., DU, Y., XIAO, X., HUANG, H., TAN, J., & WANG, Y. (2024). Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine. Shipin gongye ke-ji. https://doi.org/10.13386/j.issn1002-0306.2023080255

Source records

doaj · retrieved 2026-09-27T05:29:09.612Z