INFLUENCE OF APPLE VARIETY THE CONCENTRATION OF AMINO ACIDS IN FRESH AND FERMENTED APPLE JUICES AND THE CONCENTRATION OF AROMATIC FORMING COMPONENTS OF CIDERSAnastasia Aleksandrovna Shirshova, Olga Nikolaevna Shelud'ko, Natalia Mikhailovna Ageyeva et al.|Fruit growing and viticulture of South Russia|2020Cited by 7