Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis
感官的
食品科学
发酵
韦斯拉
生物
乳酸菌
明串珠菌
作者
Changqi Cai,Fang Yan,Junhong Li,Baochang Du,Qingshen Sun,Xiaoyun Han