Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae - Concepedia

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Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

48

Citations

41

References

2022

Year

Na Li, Lingyun Wang, Jian Yin, Na Ma, Yongsheng Tao

Food Research International

Food FermentationFlavoromicsImpact OdorantsYeastPichia FermentansMicrobiologyHealth Sciences

References

	Year	Citations

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