Comparison of blueberry-apple compound fruit wine fermented by eight kinds of commercial yeasts

doi:10.11882/j.issn.0254-5071.2019.03.011

LIU Caiting, ZHOU Hongxiang, WANG Xiaodan, CHEN Shuo, TANG Kaiyong

China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 51-58.

PDF(1493 KB)

China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 51-58. DOI: 10.11882/j.issn.0254-5071.2019.03.011

Research Report

Comparison of blueberry-apple compound fruit wine fermented by eight kinds of commercial yeasts

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(3): 51-58 https://doi.org/10.11882/j.issn.0254-5071.2019.03.011

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1493 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export