The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.

Li J, Zhang H, Jin T

DOI: 10.3390/foods14193393
Published: 2025 Sep 30
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14193393,
  title = {The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.},
  author = {Li J and Zhang H and Jin T},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14193393},
  url = {https://doi.org/10.3390/foods14193393}
}

RIS

TY  - JOUR
TI  - The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.
AU  - Li J
AU  - Zhang H
AU  - Jin T
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14193393
UR  - https://doi.org/10.3390/foods14193393
ER  -

APA

J, L., H, Z., & T, J. (2025). The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14193393

Source records

pubmed · retrieved 2026-09-25T23:08:19.488Z