混合发酵对早酥梨-美乐低醇桃红果酒品质的影响
赵婕, 袁倩, 张序, 杨学山, 祝霞
Effect of mixed fermentation on the quality of Zaosu pear-Merlot low-alcohol rose fruit wine
ZHAO Jie , YUAN Qian , ZHANG Xu , YANG Xueshan , ZHU Xia
食品与发酵工业
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2022, (22): 119
-127
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DOI: 10.13995/j.cnki.11-1802/ts.030876
