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中文
Analyzing Flavors of Brewing Mulberry Wine bySaccharomyces cerevisiaeJM037 with γ-Aminobutyric Acid Producing Ability
TAN Xiao et al
Food and Fermentation Industries . 2017, (
12
): 191 -198 . DOI: 10.13995/j.cnki.11-1802/ts.015173
