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Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses评估两种不同红葡萄酒对酒浸压榨奶酪的理化性质、挥发性化合物谱和感官特性的影响
deleteFoods 2025, Vol. 14, Page 3475
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deletePaulina Freire; Daniel Olmos; Miguel A. Pedroza; Jack Adamson; Reem Elkhalil; Madison Atwood; Justin P. Miller-Schulze; Carmen C. Licon
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