| 标题 |
 Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Yuanyuan Wang; MA Ying-hu; Jianling Duan; Bo Wang; Tengzhen Ma; et al 出版日期：2025-03-01 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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(2025-6-4)
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