Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
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Published:2024-09
Issue:
Volume:
Page:115051
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Che Xiaming,
Li Bang,
Zeng Jiali,
Chen Yanru,
Liu Jingjing,
Zeng Wenwen,
Cai Wenqin,
Wan YinORCID,
Fu GuimingORCID