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Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE [2018]
Zhang Guanfei, Chen Wenxue, Chen Weijun, Chen Haiming
PMID: 29487438 [10.1007/s13197-017-3004-y]
MATERIALS

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