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The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability
The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability
2020
E.R. Mamedov
E.G. Solodchenko
A. A. Tokbaeva
N.V. Barakova
Keywords:
Chemistry
Cherry juice
Enzyme
Food science
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