INFLUENCE OF APPLE VARIETY THE CONCENTRATION OF AMINO ACIDS IN FRESH AND FERMENTED APPLE JUICES AND THE CONCENTRATION OF AROMATIC FORMING COMPONENTS OF CIDERS
Anastasia Aleksandrovna Shirshova, Olga Nikolaevna Shelud'ko(North-Caucasian Zonal Research Institute of Horticulture and Viticulture), Natalia Mikhailovna Ageyeva, А. В. Прах
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