Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging
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ID: 47086
2020
| Reference Key |
liu2020pyranoanthocyaninsfood
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|---|---|
| Authors | Liu, S. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125438 |
| URL | |
| Keywords | Keywords not found |
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