不同酿酒酵母对脆红李果酒品质的影响
Effect of different Saccharomyces cerevisiae strains on the quality of Prunus salicina Lindl. c.v. Cuihongli wine
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |