| 标题 |
A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Antonio Amores-Arrocha; Pau Sancho-Galán; Ana Jiménez-Cantizano; Víctor Palacios 出版日期:2021-05-13 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)