参考文献:10.1007/s11694-023-01808-9 摘要:Korkmaz A. The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. Food Measure. 2023 Jan 13;17(2):2016–28. doi: 10.1007/s11694-023-01808-9.