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A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract.
Nguyen ANH, Johnson TE, Jeffery DW, Danner L, Bastian SEP. Nguyen ANH, et al. Food Res Int. 2019 Jan;115:393-399. doi: 10.1016/j.foodres.2018.10.086. Epub 2018 Nov 1. Food Res Int. 2019. PMID: 30599957 Review.
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract.
Nguyen ANH, Capone DL, Johnson TE, Jeffery DW, Danner L, Bastian SEP. Nguyen ANH, et al. Foods. 2019 Nov 1;8(11):538. doi: 10.3390/foods8110538. Foods. 2019. PMID: 31683996 Free PMC article.
Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient.
Nguyen ANH, Johnson TE, Jeffery DW, Capone DL, Danner L, Bastian SEP. Nguyen ANH, et al. Foods. 2020 Feb 20;9(2):224. doi: 10.3390/foods9020224. Foods. 2020. PMID: 32093250 Free PMC article.
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