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不同酵母对香茶藨子果酒品质及挥发性成分的影响
赵永梅, 郑万财, 谢惠春, 罗巧玉, 赵昌宏, 王志涛
食品与发酵工业 ›› 2024, Vol. 50 ›› Issue (12) : 142-150.
不同酵母对香茶藨子果酒品质及挥发性成分的影响
Effect of different yeasts on quality and volatile components of Ribes odoratum Wendl.fruit wine
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