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Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
Shi, Wen-Ke, Wang, Jia, Chen, Fu-Sheng, Zhang, Xiu-YanVolume:
116
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108477
Date:
December, 2019
File:
PDF, 1.42 MB
english, 2019