Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
Author:
Funder
National Key R&D Program of China
North Jiangsu Science and Technology Project
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05934-0.pdf
Reference30 articles.
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5. Czyzowska A, Pogorzelski E (2002) Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids. Eur Food Res Technol 214(2):148–154
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