| 标题 |
Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties |
| 网址 | |
| DOI |
10.1016/J.FOODRES
doi
|
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)