CyTA - Journal of Food
Volume 22, 2024 - Issue 1
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Research Article
Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics
Minghui ZhouCollege of Biology and Food Engineering, Hefei Normal University, Hefei, ChinaView further author information
, Min HanCollege of Biology and Food Engineering, Hefei Normal University, Hefei, ChinaView further author information
, Jiaxue QingCollege of Biology and Food Engineering, Hefei Normal University, Hefei, ChinaView further author information
, Min YuCollege of Biology and Food Engineering, Hefei Normal University, Hefei, ChinaView further author information
& Guilan ZhuCollege of Biology and Food Engineering, Hefei Normal University, Hefei, ChinaCorrespondence[email protected]
View further author information
View further author information
Article: 2348099
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Received 11 Dec 2023, Accepted 22 Apr 2024, Published online: 08 May 2024
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