Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

作者：Jianping Wei, Yuxiang Zhang, Yuwei Wang, Hongmei Ju, Chen Niu, Zihan Song, Yahong Yuan, Tianli Yue · 发表于：International Journal of Food Microbiology · 年份：2019 · DOI：10.1016/j.ijfoodmicro.2019.108471 · 被引用次数：128 · 研究领域：Fermentation and Sensory Analysis、Biochemical and biochemical processes、Horticultural and Viticultural Research