Figure 4
From: Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
GC–MS total ion outflow Figure of aroma components of red raspberry wine fermented with Immobilized yeast.
Figure 4 | Scientific Reports
From: Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
GC–MS total ion outflow Figure of aroma components of red raspberry wine fermented with Immobilized yeast.
