Article Versions Notes

Xiong Y, Yang M, Ma S, Boasiako TA, Aregbe AY, Ma Y. Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar. Fermentation. 2025; 11(2):65. https://doi.org/10.3390/fermentation11020065

Xiong, Yuqing, Mozi Yang, Shengmei Ma, Turkson Antwi Boasiako, Afusat Yinka Aregbe, and Yongkun Ma. 2025. "Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar" Fermentation 11, no. 2: 65. https://doi.org/10.3390/fermentation11020065

Xiong, Y., Yang, M., Ma, S., Boasiako, T. A., Aregbe, A. Y., & Ma, Y. (2025). Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar. Fermentation, 11(2), 65. https://doi.org/10.3390/fermentation11020065