| 标题 |
The effect of co-fermentation of Lactobacillus paracasei subsp. paracasei and Streptococcus thermophilus on functional components, aroma compounds and non-volatile metabolites in ‘Summer Black’ grape juice |
| 网址 | |
| DOI | |
| 其它 |
期刊:Lebensmittel-Wissenschaft & Technologie 作者:Yiwen Chen; Yongkang Li; Yue Hu; Yun Xie; Miao Cui; et al 出版日期:2025-11-12 |
| 求助人 | |
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(2025-6-4)