海藻酸铝固定化酵母在杨梅果酒发酵中提高花色苷稳定性研究(英文)

钟瑞敏, 曾庆孝, 刘锋, 朱定和, 张卫国

Aluminium (III)-Alginate Immobilized Yeasts to Enhance An- thocyanin Stability during Bayberry (Myrica rubra) Red Wine Fermentation

ZHONG Rui-Min, ZENG Qing-Xiao, LIU Feng, ZHU Ding-He, ZHANG Wei-Guo

食品科学 . 2005, (11): 94 -99 .