单菌与混菌发酵软枣猕猴桃果酒品质比较
丁玉萍，王梦泽，刘宇欣，温福田，刘威，N.V.斯克里普琴科，刘德江
Comparison of the quality of Actinidia arguta fruit wine fermented by single yeast and mixed yeasts
DING Yuping, WANG Mengze, LIU Yuxin, WEN Futian, LIU Wei, N.V. Skrypchenko, LIU Dejiang
中国酿造
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2023, (5): 145
-150
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DOI: 10.11882/j.issn.0254-5071.2023.05.022
