Fermentation Efficiency and Flavor Characteristics of Bayberry Wine with Mixed Starter Culture of Issatchenkio orientalis and Saccharomyces cerevisiae
ZHANG Wenwen, WENG Peifang, WU Zufang
FOOD SCIENCE . 2019, (18): 144 -151 .  DOI: 10.7506/spkx1002-6630-20180831-375