
非酿酒酵母在发酵过程中的代谢产物对葡萄酒质量的影响
Effect of metabolites produced by non-Saccharomyces during fermentation on the quality of wine
非酿酒酵母 / 代谢产物 / 风味 / 香气 {{custom_keyword}} /
non-Saccharomyces / metabolite / flavor / aroma {{custom_keyword}} /
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