Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
Author:
Huang Di,
Zhong Yao,
Liu Yanlin,
Song YuyangORCID,
Zhao Xixi,
Qin YiORCID
Cited by
1 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