XiaoHua Xie
Chuzhou Vocational and Technical College, 2188 Fengle Road, Chuzhou, Anhui, China
Lingli Zhang
School of Tea and Food Science, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, China
LiveDNA: 86.6094
Xueling Gao
School of Tea and Food Science, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui, China
LiveDNA: 86.21852
PDF Fulltext XML References Citation
How to cite this article
XiaoHua Xie, Lingli Zhang and Xueling Gao, 2017. Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging. American Journal of Food Technology, 12: 367-373.
DOI: 10.3923/ajft.2017.367.373
URL: https://scialert.net/abstract/?doi=ajft.2017.367.373
DOI: 10.3923/ajft.2017.367.373
URL: https://scialert.net/abstract/?doi=ajft.2017.367.373