| 标题 |
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Wenxin Yang; Jia Guo; Kaixin Cao; Yang He; Feiyu An; et al 出版日期:2025-11-17 |
| 求助人 | |
| 下载 |
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(2025-6-4)