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Journal: FoodsVolume: 14Number: 2763
Article: Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation
  • Authors:
  • So-Won Jang1,
  • Hwan Hee Yu1 and
  • Da-Sol Jung1
  • et al.
Link: https://www.mdpi.com/2304-8158/14/16/2763

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