[1]
“Enhancement of antioxidant profile of Japanese cherry (Muntingia calabura Linn.) by alcoholic fermentation”, IJPLS, vol. 3, no. 6, pp. 1743–1751, Jun. 2012, Accessed: Feb. 25, 2026. [Online]. Available: https://ijplsjournal.com/index.php/ijpls/article/view/821