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APA Citation
Ouyang, X., Zhu, B., Liu, R., Gao, Q., Lin, G., Wu, J., Hu, Z., & Zhang, B. (2018). comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. Journal of food processing and preservation, 42(2), n/a. http://access.bl.uk/ark:/81055/vdc_100056887480.0x000043