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石榴酒发酵过程中真菌种群演替及 风味物质代谢规律解析.
- Source :
- Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 6, p157-163, 7p
- Publication Year :
- 2021
-
Abstract
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- Subjects :
- SACCHAROMYCES
FUNGAL communities
POMEGRANATE
ETHYL acetate
PICHIA
YEAST
FERMENTATION
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 42
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 149581129
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20200114-163