| 参考文献: |
1. Pedersen T A. Effect of fatty acids and methyl octanoate on resting mycelium of Boletus variegatus[J]. Physiologia Plantarum, 1970, 23(3): 654-666.2. Lu Y, et, al. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. Food Sci Nutr. 2020 Apr 14;8(6):2728-2738. |