Preparation of a new type seabuckthorn wine fermented by lactic acid bacteria and yeast

doi:10.11882/j.issn.0254-5071.2016.01.039

XU Min, DU Jingcheng, DING Xiuyun, YU Shangfu, HUO Guicheng*

China Brewing ›› 2016, Vol. 35 ›› Issue (1) : 174-176.

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China Brewing ›› 2016, Vol. 35 ›› Issue (1) : 174-176. DOI: 10.11882/j.issn.0254-5071.2016.01.039

Preparation of a new type seabuckthorn wine fermented by lactic acid bacteria and yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(1): 174-176 https://doi.org/10.11882/j.issn.0254-5071.2016.01.039

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