Effect of Fermentation Methods on the Quality and in Vitro Antioxidant Properties of Lycium Barbarum and Polygonatum Cyrtonema Compound Wine
FOOD CHEMISTRY（2023）
关键词
Lycium barbarum and Polygonatum cyrtonema,compound wine,Inoculation sequence,Sensory indices,Saccharomyces cerevisiae RW,Debaryomyces hansenii AS2,45
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