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XiaoHua Xie, Lingli Zhang and Xueling Gao, 2017. Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging. American Journal of Food Technology, 12: 367-373.
DOI: 10.3923/ajft.2017.367.373
URL: https://scialert.net/abstract/?doi=ajft.2017.367.373
DOI: 10.3923/ajft.2017.367.373
URL: https://scialert.net/abstract/?doi=ajft.2017.367.373