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
FOOD SCIENCE . 2005, (11): 94 -99 .