富硒酵母对蓝莓酒发酵过程中理化性质和风味的影响
牟穰, 张立芳, 唐术英, 吴齐越
Effects of selenium-rich yeast on physicochemical properties and flavor of blueberry wine during fermentation
MOURang, ZHANGLifang, TANGShuying, WUQiyue
安徽农学通报
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2025, (1): 108
-112
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DOI: 10.16377/j.cnki.issn1007-7731.2025.01.021
