| 标题 |
 The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines |
| 网址 | |
| DOI | |
| 其它 |
期刊：Innovative Food Science & Emerging Technologies 作者：Mylene Ross Arcena; Sze Ying Leong; Stephanie Then; Martin Hochberg; Martin Sack; et al 出版日期：2021-06-01 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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