Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses-Reference-Cited by-同舟云学术

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses

Published:2021-10 Issue: Volume:360 Page:129886
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Han Xiaoyu,Qing Xin,Yang Siyu,Li Ruilong,Zhan Jicheng,You Yilin,Huang Weidong

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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