Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine
MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng
FOOD SCIENCE . 2021, (2): 97 -104 .  DOI: 10.7506/spkx1002-6630-20191112-158