New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds
Author:
Affiliation:
1. Ningxia University, China
2. Beishawo Forest Farm, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100611&tlng=en
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