Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential ferment...

中文翻译：

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非酵母发酵苹果酒的香气特征及其成熟过程中的动态变化

最近，非酵母菌作为增强酒精饮料香气多样性的新策略而受到了相当大的关注。本研究探讨了连续发酵的效果...