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许亮1，师俊玲1,*，陈东方1，王振平2

Optimization of Fermentation Conditions for Production of Chinese Wolfberry Fruit Wine with Higher Total Flavonoid Content

XU Liang,SHI Jun-ling,CHEN Dong-fang,WANG Zhen-ping

食品科学 . 2011, (7): 188 -193 . DOI: 10.7506/spkx1002-6630-201107040