| 标题 |
 Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC–MS and bacterial flora analysis |
| 网址 | |
| DOI |
10.1016/j.foodchem.2026.139826
doi
|
| 求助人 | |
| 下载 |
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(2025-6-4)
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