Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS
WANG Hui, LUO Jingwen, LONG Mingxiu, WANG Mei, CHEN Zhongai, CHEN Zhaojun
China Brewing . 2025, (3): 107 -113 .  DOI: 10.11882/j.issn.0254-5071.2025.03.017

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