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    Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines by Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei

    Published 2025-01-01
    “…Metagenomic analysis revealed that <i>Saccharomyces</i>, <i>Hanseniaspora</i>, <i>Zygosaccharomyces</i>, <i>Wickerhamiella</i>, <i>Lactobacillus</i>, and <i>Fructobacillus</i> were the dominant taxa during spontaneous fermentation. They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. …”
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    Advances in the Drugs Treatment of Psoriatic Arthritis by LU Chaofan, LENG Xiaomei

    Published 2024-12-01
    “…Xiehe Yixue Zazhi…”
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