| 标题 |
Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Xiaolei Zhu; Manlu Jin; Xue Zhang; Chunqiao Zhao; Yingying Mao; et al 出版日期:2026-02-17 |
| 求助人 | |
| 下载 |
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(2025-6-4)