| 标题 |
Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles |
| 网址 | |
| DOI | |
| 其它 |
期刊:The Journal of the Science of Food and Agriculture 作者:Xiaoqin Luo; Yumeng Li; Kai Zhong; D. Luo; Yanping Wu; et al 出版日期:2023-07-27 |
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(2025-6-4)