Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometricsKaixin Cao,Junrui Wu,Xiujuan Wan, Yuchen Hou, Cui Zhang,Yusheng Wang,Liang Zhang, Wenxin Yang,Yang He,Rina WuFood Research International（2024）引用 0|浏览2暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
