Effects of exogenous single amino acids addition on flavor and quality of mulberry wine

doi:10.11882/j.issn.0254-5071.2021.12.006

ZHANG Shuangmei, ZHENG Yingyuan, ZHANG Xiuyan

China Brewing ›› 2021, Vol. 40 ›› Issue (12) : 29-34.

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China Brewing ›› 2021, Vol. 40 ›› Issue (12) : 29-34. DOI: 10.11882/j.issn.0254-5071.2021.12.006

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Effects of exogenous single amino acids addition on flavor and quality of mulberry wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(12): 29-34 https://doi.org/10.11882/j.issn.0254-5071.2021.12.006

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