Article Versions Notes

Gao T, Chen J, Xu F, Wang Y, Zhao P, Ding Y, Han Y, Yang J, Tao Y. Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation. Foods. 2022; 11(19):3125. https://doi.org/10.3390/foods11193125

Gao, Tengqi, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, and Yang Tao. 2022. "Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation" Foods 11, no. 19: 3125. https://doi.org/10.3390/foods11193125

Gao, T., Chen, J., Xu, F., Wang, Y., Zhao, P., Ding, Y., Han, Y., Yang, J., & Tao, Y. (2022). Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation. Foods, 11(19), 3125. https://doi.org/10.3390/foods11193125