Optimization of Eucommia Ulmoides Leaves Vinegar Process to...

Food Science and Technology Research 2019 Vol. 25; Iss. 2

Optimization of Eucommia Ulmoides Leaves Vinegar Process to Improve the Antioxidant Activity

Jia, Chunfeng, Yu, Wangning, Zhang, Bolin
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Volume:
25
Year:
2019
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.25.197
File:
PDF, 4.05 MB
2019
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