PDF(2097 KB)
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
China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 120-126.
PDF(2097 KB)
PDF(2097 KB)
Isolation and Identification of Aroma-Producing Saccharomyces cerevisiae from Naturally Fermented Xinjiang Apricot Mash and Its Fermentation Characteristics
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