谷歌浏览器插件
订阅小程序
在清言上使用

Chemical Composition, Sensory Profile and Antioxidant Capacity of Low-Alcohol Strawberry Beverages Fermented with Saccharomyces Cerevisiae and Torulaspora Delbrueckii

Lebensmittel-Wissenschaft + Technologie/Food science & technology(2021)

引用 9|浏览12
暂无评分
关键词
Alcoholic fermentation,Cultivar,Fragaria x ananassa,Phenolic compounds,Yeast
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