本土毕赤克鲁维酵母与酿酒酵母混合发酵葡萄酒的增香潜力分析
张文静,杨诗妮,杜爽,姜娇,叶冬青,刘延琳
Potential Application of Mixed Starter Cultures of Indigenous Pichia kluyveri and Saccharomyces cerevisiae to Wine Aroma Enhancement
ZHANG Wenjing, YANG Shini, DU Shuang, JIANG Jiao, YE Dongqing, LIU Yanlin
食品科学 . 2020, (12): 84 -90 .  DOI: 10.7506/spkx1002-6630-20190418-232