戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响

尹雪林，龚丽娟，钟武，李二虎

Effect of Mixed Fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the Aroma of Kiwifruit Wine

YIN Xuelin, GONG Lijuan, ZHONG Wu, LI Erhu

食品科学 . 2021, (22): 216 -223 . DOI: 10.7506/spkx1002-6630-20200730-403