| 标题 |
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages 葡萄麻风孢菌与酿酒酵母共发酵改善低醇桃饮料风味
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| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Haiyan Yu; Lei Shi; Chen Chen; Chang Ge; Xin Pan; et al 出版日期:2025 |
| 求助人 | |
| 下载 |