| 标题 |
Enhancement of “Laohan” melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yue Hu; Yun Xie; Yiwen Chen; Yongkang Li; Jianqiao Jiang; et al 出版日期:2026-05-01 |
| 求助人 | |
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(2025-6-4)