| 标题 |
Rosa laevigata Michx. as a fermentation adjunct modulates microbial succession, metabolic profiles, and sensory quality of Traditional Hakka Huangjiu during brewing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Lin-ling Cheng; Xin Feng; Yujing Wang; Yifan Chen; Bing Li; et al 出版日期:2026-05-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)