Article Versions Notes

Zhang J, Chen J, Lan J, Liu B, Wang X, Zhang S, Zuo Y. Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry. Foods. 2024; 13(16):2492. https://doi.org/10.3390/foods13162492

Zhang, Jing, Jing Chen, Jingsha Lan, Bingliang Liu, Xinhui Wang, Suyi Zhang, and Yong Zuo. 2024. "Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry" Foods 13, no. 16: 2492. https://doi.org/10.3390/foods13162492

Zhang, J., Chen, J., Lan, J., Liu, B., Wang, X., Zhang, S., & Zuo, Y. (2024). Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry. Foods, 13(16), 2492. https://doi.org/10.3390/foods13162492