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Influence of Fermentation Method on Phenolics, Antioxidant Capacity, and Volatiles in Blackberry Wines

✍ Scribed by Gao, Jinshan; Xi, Zhumei; Zhang, Jingfang; Guo, Zhijun; Chen, Teng; Fang, Yulin; Meng, Jiangfei; Zhang, Ang; Li, Yajuan; Liu, Jinchuan

No coin nor oath required. For personal study only.

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