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Fatao He
Fatao He
Chemistry
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Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
2021
Yan Zhao
Xiaobin Yu
Fengtao Zhu
Liu Guangpeng
Chu Le
Xinhuan Yan
Ma Yinfei
Fatao He
Li Gen
Ying Zhang
Mengnan Tan
Lu Yao
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Corrigendum to “Qualitative and Quantitative Methods to Evaluate Anthocyanins” [eFood 1(5), October (2020) 339–346]
2021
Zhaojun Teng
Xinwei Jiang
Fatao He
Weibin Bai
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Qualitative and Quantitative Methods to Evaluate Anthocyanins
2020
Zhaojun Teng
Xinwei Jiang
Fatao He
Weibin Bai
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