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中文
Effects of Yeasts on the Release of Glycosidically Bound Aroma Components from Wine Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry
AN Xiaohui, MIAO Yingxin, CHEN Zhuo, ZHANG Xinke, DUAN Changqing, PAN Qiuhong
FOOD SCIENCE . 2020, (
12
): 158 -165 . DOI: 10.7506/spkx1002-6630-20190709-122