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Quantitative Changes of Polyphenols of Mulberry (Morus alba L.) Wines and Vinegars during Fermentation
Quantitative Changes of Polyphenols of Mulberry (Morus alba L.) Wines and Vinegars during Fermentation
2015
Se-Bi Ha
Sang-Won Choi
Keywords:
Fermentation
Horticulture
Food science
Polyphenol
Art
Correction
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