Cheng, Z. (2026) “Fruit Preservative Composed of Bamboo Vinegar, Polyvinyl Alcohol, and Citric Acid for Mulberry Preservation”, BioResources, 21(3), pp. 8563–8576. Available at: https://ojs.bioresources.com/index.php/BRJ/article/view/25729 (Accessed: 27 July 2026).