苹果酸-乳酸发酵中乳酸菌的分离及其对葡萄酒香气成分的影响
张煜晨, 张丹丹, 林可, 王斌, 程卫东, 史学伟
Isolation of lactic acid bacteria from malolactic fermentation and their effect on the aroma compounds of wine
ZHANG Yuchen, ZHANG Dandan, LIN Ke, WANG Bin, CHENG Weidong, SHI Xuewei
食品与发酵工业
.
2020, (15): 84
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.023973
