Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
Emmanuel Kwaw(Jiangsu University), Maurice Tibiru Apaliya(Jiangsu University), William Tchabo(Jiangsu University), Augustina Sackle Sackey(Cape Coast Technical University), Yongkun Ma(Jiangsu University), Meng Wu(Jiangsu University)
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