Analyzing Flavors of Brewing Mulberry Wine bySaccharomyces cerevisiaeJM037 with γ-Aminobutyric Acid Producing Ability
TAN Xiao et al
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (12) : 191-198.
Analyzing Flavors of Brewing Mulberry Wine bySaccharomyces cerevisiaeJM037 with γ-Aminobutyric Acid Producing Ability
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