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APA Citation
Wang, F., Song, Y., Vidyarthi, S. K., & Zhang, R. (2022). physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process. International journal of food properties, 25(1), 288–304. http://access.bl.uk/ark:/81055/vdc_100150561707.0x00002d