| 标题 |
Synergistic effects of simultaneous and sequential fermentation by non‐Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low‐alcohol pomegranate beverages |
| 网址 | |
| DOI | |
| 其它 |
期刊:The Journal of the Science of Food and Agriculture 作者:Sinuo Feng; Pengfei Bi; Wanjun Yan; Rou Cai; Jia Han; et al 出版日期:2026-03-07 |
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(2025-6-4)