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[高分] Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis
利用代谢组学分析confusa魏氏酵母和kudriavzevii毕赤酵母混合和顺序发酵桑椹汁挥发性和感官特性的差异
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