Effect of Sequential Fermentation with Indigenous Non-Saccharomyces Cerevisiae Combinations and Saccharomyces Cerevisiae on the Chemical Composition and Aroma Compounds Evolution of Kiwifruit Wine
FOOD CHEMISTRY（2024）
关键词
Kiwifruit wine,Indigenous non,Saccharomyces cerevisiae,Mixed starter culture,Key volatiles evolution,Sensory evaluation
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