Characteristics of quality and volatile aroma components of sea buckthorn wine fermented by acid-tolerant Saccharomyces cerevisiae based on multivariate statistical analysis
CUI Wenyu, SUN Ziyu, Mandlaa, CHEN Zhongjun
Food and Fermentation Industries . 2025, (17): 345 -350 .  DOI: 10.13995/j.cnki.11-1802/ts.042814

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