Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine
LI Kai, SHANG Jia-yin, HUANG Jian-quan, HUANG Chun-fang, TIAN Shu-fen
Food and Fermentation Industries . 2017, (10): 217 -224 .  DOI: 10.13995/j.cnki.11-1802/ts.014710

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