Aroma enhancement through enzymatic hydrolysis and its effects on physicochemical properties and volatile compounds of two kinds of blueberry wines
LIU Fangtian, LI Sunjun, CHENG Ke,GAO Jihui, YUAN Fang
Food and Fermentation Industries . 2019, (5): 108 -114 .  DOI: 10.13995/j.cnki.11-1802/ts.018936

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