| 标题 |
Characterization of the overall quality, flavor compounds, sensory analysis, and microbial community of huangjiu co-fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Mengzhu Yu; C J Li; Gaopo Li; Defu Zhang; 冯章汉; et al 出版日期:2026-07-09 |
| 求助人 | |
| 下载 |
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(2025-6-4)