Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine
Author:
Affiliation:
1. College of Food Science, Sichuan Agricultural University, Ya’an, China
2. Sichuan Nongxingyuan Agricultural Development Co. Ltd., Ya’an, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1682678
Reference43 articles.
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3. Uncovering carbohydrate metabolism through a genotype-phenotype association study of 56 lactic acid bacteria genomes
4. Methanol contents of Turkish varietal wines and effect of processing
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