PDF(1311 KB)
PDF(1311 KB)
PDF(1311 KB)
不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains
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