Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine
LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia
FOOD SCIENCE . 2025, (5): 216 -225 .  DOI: 10.7506/spkx1002-6630-20240805-036