Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study-Reference-Cited by-同舟云学术

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

Published:2024-02 Issue: Volume:178 Page:113976
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gu Qing,Li Yixian,Lou Ying,Zhao Yan,Feng Xujie,Li Ping,Laaksonen Oskar,Yang Baoru^ORCID,Capozzi Vittorio,Liu Shuxun^ORCID

Publisher

Elsevier BV

Reference74 articles.

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2. Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogaster;Food Research International;2024-10

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