Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice
Emmanuel Kwaw(Jiangsu University), Frederick Sarpong(Jiangsu University), William Tchabo(Jiangsu University), Maurice Tibiru Apaliya(Jiangsu University), Augustina Sackle Sackey(Cape Coast Technical University), Yongkun Ma(Jiangsu University), Meng Wu(Jiangsu University)
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