新疆杏果自然发酵醪中产香酿酒酵母的分离鉴定及其发酵特性
李帅, 王英, 吴海虹, 李大婧, 王愈, 马艳弘
Isolation and Identification of Aroma-Producing Saccharomyces cerevisiae from Naturally Fermented Xinjiang Apricot Mash and Its Fermentation Characteristics
LI Shuai, WANG Ying, WU Haihong, LI Dajing, WANG Yu, MA Yanhong
中国酿造
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2026, (5): 120
-126
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DOI: 10.11882/j.issn.0254-5071.2026.05.015
