Optimization of fermentation process of black medlar whey wine and analysis of its volatile flavor substances

doi:10.11882/j.issn.0254-5071.2019.11.011

SUN Ziyu, Mandlla, CHEN Jia, LIU Ting, WEN Hui, CHEN Zhongjun

China Brewing ›› 2019, Vol. 38 ›› Issue (11) : 54-58.

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China Brewing ›› 2019, Vol. 38 ›› Issue (11) : 54-58. DOI: 10.11882/j.issn.0254-5071.2019.11.011

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Optimization of fermentation process of black medlar whey wine and analysis of its volatile flavor substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(11): 54-58 https://doi.org/10.11882/j.issn.0254-5071.2019.11.011

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