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

作者：Na Li, Lingyun Wang, Jian Yin, Na Ma, Yongsheng Tao · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.110959 · 被引用次数：49 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities