Cite
HARVARD Citation
Hu, Q. et al. (2022). Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. Journal of food science. 87 (3), pp. 1230-1243. [Online].
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Hu, Q. et al. (2022). Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. Journal of food science. 87 (3), pp. 1230-1243. [Online].