Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs
黄酒与食用草药发酵功能酒的理化性质、香气成分、微生物群落及抗氧化能力
期刊:Foods
影响因子:5.1
doi:10.3390/foods15040739
Zhu, Xiaolei; Jin, Manlu; Zhang, Xue; Zhao, Chunqiao; Mao, Yingying; Zhou, Jiandi; Yuan, Biao; Li, Yinping; Shen, Chi; Xia, Ting; Xu, Xiao; Mao, Jian