Citation: | LÜ Xiang, GAO Tiantian, LIU Wei, et al. Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS[J]. Science and Technology of Food Industry, 2023, 44(17): 139−148. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100310. |
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