东方伊萨酵母和酿酒酵母混合发酵杨梅酒的发酵效率及风味特征分析
张文文，翁佩芳，吴祖芳
Fermentation Efficiency and Flavor Characteristics of Bayberry Wine with Mixed Starter Culture of Issatchenkio orientalis and Saccharomyces cerevisiae
ZHANG Wenwen, WENG Peifang, WU Zufang
食品科学
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2019, (18): 144
-151
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DOI: 10.7506/spkx1002-6630-20180831-375
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