| 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 |
PDF的下载单位、IP信息已删除
(2025-6-4)
lixinglei
张欢馨
cdercder
Nole
DKJ
xing_xing
Kao
寻雯静
aajhajkahna
潇洒的惋清
OK
dew
呼呼不爱噜噜
yjh123
woshi123
俭朴苑博
嘉心糖
昏睡的蟠桃
arniu2008
乐空思
皖公网安备34019202002308
