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Journal: MoleculesVolume: 29Number: 32
Article: Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine
  • Authors:
  • Jing Liu1,
  • Weiliang Guan2,3 and
  • Zhidong Sun2
  • et al.
Link: https://www.mdpi.com/1420-3049/29/1/32

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