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Journal: FermentationVolume: 11Number: 65
Article: Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar
  • Authors:
  • Yuqing Xiong1,
  • Mozi Yang2 and
  • Shengmei Ma1
  • et al.
Link: https://www.mdpi.com/2311-5637/11/2/65

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