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Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS
45秒前
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Discrimination of volatile organic compounds and analysis of aroma differences in cherry wines fermented from cherries of different cultivars from East China based on E-nose and HS-SPME/GC-MS techniques
2小时前
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