Effects of Sichuan Indigenous Non-Saccharomyces on Fermentation Quality and Flavor Characteristics of Citrus Juice

GAO Tianyu, LÜ Zhengtai, PANG Xiaona, YAO Qiang, CHEN Jingyu

China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 165-172.

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China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 165-172. DOI: 10.11882/j.issn.0254-5071.2026.08.019
Research Article

Effects of Sichuan Indigenous Non-Saccharomyces on Fermentation Quality and Flavor Characteristics of Citrus Juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(8): 165-172 https://doi.org/10.11882/j.issn.0254-5071.2026.08.019

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