Cite
HARVARD Citation
Li, S. et al. (2017). Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging. Food research international. pp. 235-240. [Online].
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Li, S. et al. (2017). Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging. Food research international. pp. 235-240. [Online].