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Citation to this article as recorded by
Perez, K.R., J.B. Schol, S.M. Morale and F.R. Escudero, 2017. Behavior of polyphenol content and antioxidant activity of noni wine Morinda citrifolia L during alcoholic fermentation. Am. J. Food Technol., 12: 144-151. CrossRefDirect Link |
Xie, X., L. Zhang and X. Gao, 2017. Phenolic compounds content and antioxidant activity of mulberry wine during fermentation and aging. Am. J. Food Technol., 12: 367-373. CrossRefDirect Link |
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Behavior of Polyphenol Content and Antioxidant Activity of Noni
Wine (Morinda citrifolia L.) During Alcoholic Fermentation American Journal of Food Technology Vol. 12, Issue 2, 144, 2017 |
Phenolic Compounds Content and Antioxidant Activity of Mulberry
Wine During Fermentation and Aging American Journal of Food Technology Vol. 12, Issue 6, 367, 2017 |
How to cite this article
Lingli Zhang, Na Li and Xueling Gao, 2016. Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties. American Journal of Food Technology, 11: 291-297.
DOI: 10.3923/ajft.2016.291.297
URL: https://scialert.net/abstract/?doi=ajft.2016.291.297
DOI: 10.3923/ajft.2016.291.297
URL: https://scialert.net/abstract/?doi=ajft.2016.291.297