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Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14094
Abstract: The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the…
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Keywords:
yeast extract;
color;
tannin extract;
mulberry wine ... See more keywords