Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment
Author:
Affiliation:
1. Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
Publisher
Wiley
Subject
Food Science
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3. Cyanidin 3-rutinoside and cyaniding 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry;Tulio;J. Agric. Food Chem.,2008
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