Published in
Wiley Open Access, Food Science and Nutrition, 4(7), p. 1387-1395, 2019
DOI: 10.1002/fsn3.973
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Content variations in compositions and volatile component in jujube fruits during the blacking process
Journal article published in 2019 by
Xin Sun,
Duanyin Gu,
Quanbin Fu,
Lin Gao,
Chuan Shi,
Rentang Zhang 
,
Xuguang Qiao
,
Xuguang Qiao
This paper is made freely available by the publisher.
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