| 标题 |
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Kai Hu; Guo-Jie Jin; Wen-Chao Mei; Ting Li; Yong-Sheng Tao 出版日期:2018 |
| 求助人 | |
| 下载 |
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(2025-6-4)