Comparison and evaluation of aroma‐active compounds for different squeezed Chinese bayberry ( Myrica rubra ) juices
- 2 September 2021
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 45 (11) , e15924
Abstract
No abstract availableKeywords
Funding Information
- Fundamental Research Funds for the Central Universities (2020FZZX003‐02‐05)
- National Natural Science Foundation of China (31801558)
- Natural Science Foundation of Zhejiang Province (LGN20C200019)
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