Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference42 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of pear juice concentrates on the metabolism of Saccharomyces cerevisiae during fermentation;Food Bioscience;2024-02
2. Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation;Food Bioscience;2024-02
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