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Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality
Sun, Shu Yang, Gong, Han Sheng, Zhao, Kun, Wang, Xiao Lin, Wang, Xue, Zhao, Xi Hao, Yu, Bing, Wang, Huan XinVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12151
Date:
September, 2013
File:
PDF, 644 KB
english, 2013