Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine
BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang
FOOD SCIENCE . 2020, (18): 146 -152 .  DOI: 10.7506/spkx1002-6630-20190805-053