Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of <i>Lactiplantibacillus plantarum</i>‐ and <i>Saccharomyces cerevisiae</i>‐fermented mulberry wine
Jie Hu(Jiangsu University), Yongkun Ma(Jiangsu University), John‐Nelson Ekumah(Jiangsu University), Annadurai Vinothkanna(Jiangsu University), Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe(Jiangsu University), Meng Wu(Jiangsu University)
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