低温条件下希氏乳杆菌Q19苹果酸-乳酸发酵特性及其对葡萄酒香气成分的影响
白雪菲,金刚,刘思,马雯,张众,王卉青,张军翔
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
食品科学 . 2020, (18): 146 -152 .  DOI: 10.7506/spkx1002-6630-20190805-053