Cite
HARVARD Citation
Liu, S. et al. (2017). Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines. Journal of food biochemistry. 41 (6), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liu, S. et al. (2017). Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines. Journal of food biochemistry. 41 (6), p. n/a. [Online].