Cite
HARVARD Citation
Sun, H. et al. (2020). Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea. Cereal chemistry. 97 (3), pp. 612-625. [Online].
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Sun, H. et al. (2020). Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea. Cereal chemistry. 97 (3), pp. 612-625. [Online].