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Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

✍ Scribed by Yu, Yuanshan; Xu, Yujuan; Wu, Jijun; Xiao, Gengsheng; Fu, Mangqin; Zhang, Yousheng

No coin nor oath required. For personal study only.

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