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Optimization of Enzymatic Hydrolysis Conditions for the Production of Mulberry Juice by Response Surface Methodology and Influence of Microfiltration on the Quality of Mulberry Juice
Lü Chunling1, ZHANG Ying2, JIANG Shaotong1,*
FOOD SCIENCE . 2015, (18): 41 -46 .  DOI: 10.7506/spkx1002-6630-201518007

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