不同非酿酒酵母与酿酒酵母顺序发酵对茵红李果酒风味的影响
李甜, 雷雨, 李东, 李静雅, 金磊
Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine
LI Tian, LEI Yu, LI Dong, LI Jingya, JIN Lei
食品科学
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2023, (24): 179
-187
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DOI: 10.7506/spkx1002-6630-20230313-118