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October 24, 2013Journal of the Institute of BrewingOpen Access

Physicochemical property changes during the fermentation of longan ( Dimocarpus longan ) mead and its aroma composition using multiple yeast inoculations

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CCChien‐Hao ChenNational Kaohsiung University of Hospitality and TourismYWYi-Lin WuDLDiana LoBinus University

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Chen et al. (2013) studied this question.

synapsesocial.com/papers/6a97c45f2855ae6cf374ce98https://doi.org/10.1002/jib.95
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