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Changes in phenolic content, antioxidant activity and volatile compounds during processing of fermented sorghum grain tea
Sun, Hongyi, Wang, Haoxin, Zhang, Pangzhen, Ajlouni, Said, Fang, ZhongxiangLanguage:
english
Journal:
Cereal Chemistry
DOI:
10.1002/cche.10277
Date:
March, 2020
File:
PDF, 1.21 MB
english, 2020