| 标题 |
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract |
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| DOI | |
| 其它 |
期刊:Foods 作者:Anh N.H. Nguyen; Dimitra L. Capone; Trent E. Johnson; David W. Jeffery; Lukas Danner; et al 出版日期:2019-11-01 |
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(2025-6-4)