Analyzing the contribution of functional microorganism to volatile flavor compounds in Semillon wine and predicting their metabolic roles during natural fermentation
已完结10由 莎莎 发布于 2026/7/30 10:15:10
DOI:10.1016/j.foodres.2025.117842
作者:Mengqi Zhang ,?Zhanzhan Jiang ,?Jing Li ,?Akumawah Kyen Marie-Colette ,?Qinqin Liu ,?Nan Hao ,?Jing Wang
文献类型:期刊论文
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