Cite
HARVARD Citation
Kwaw, E. et al. (2018). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food chemistry. pp. 148-154. [Online].
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Kwaw, E. et al. (2018). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food chemistry. pp. 148-154. [Online].