학술논문
Changes in Proanthocyanidin Content during the Processing of Umeshu, a Spirit-Based Liqueur of Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit
Document Type
Article
Author
Source
In: ACS Food Science and Technology . (ACS Food Science and Technology, 21 October 2022, 2(10):1565-1573)
Subject
Language
English
ISSN
26921944