添加酵母可同化氮对桑葚酒功能成分及抗氧化活性的影响
谢克英，娄芳慧，袁贵英，徐明辉，石明生
Effect of yeast assimilable nitrogen addition on functional components and antioxidant activity of mulberry wine
XIE Keying, LOU Fanghui, YUAN Guiying, XU Minghui, SHI Mingsheng
中国酿造
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2022, (3): 140
-145
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DOI: 10.11882/j.issn.0254-5071.2022.03.024
