Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation-Reference-Cited by-同舟云学术

Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

Published:2024-02 Issue: Volume:57 Page:103595
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Xiaodi,Dang Chao,Liu Yaqiong,Ge Xiaoxin,Suo Ran,Ma Qianyun,Wang Jie

Publisher

Elsevier BV

Reference46 articles.

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