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Journal: Foods, 2024
Volume: 13
Number: 2492

Article: Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry
Authors: by Jing Zhang, Jing Chen, Jingsha Lan, Bingliang Liu, Xinhui Wang, Suyi Zhang and Yong Zuo
Link: https://www.mdpi.com/2304-8158/13/16/2492

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