粟酒裂殖酵母与酿酒酵母混合发酵对柚子果酒品质及风味的影响
李安宁, 黄张君, 向玲, 白津榕, 吴奇霄, 余松柏, 黄毅娜
中国酿造 ›› 2024, Vol. 43 ›› Issue (3) : 40-48.
粟酒裂殖酵母与酿酒酵母混合发酵对柚子果酒品质及风味的影响
Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
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