Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

作者：Fei Wang, Pengtao Zhao, Guorong Du, Junjun Zhai, Yurong Guo, Xiaoyu Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139981 · 被引用次数：56 · 研究领域：Fermentation and Sensory Analysis、Biochemical and biochemical processes、Biochemical Analysis and Sensing Techniques