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Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production

Yinyin Lian1,2,3, Yingmei Meng1,2, Mei Wang4

  • 1School of Food Science, Southwest University, 400700 Chongqing, China.

Food Chemistry: X
|July 23, 2025
PubMed
Abstract

Keywords:
Correlation analysisMulberry wineNon-volatile flavor compoundsTransformation processVolatile flavor compounds

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