酵母多糖对葡萄酒品质的影响机理研究进展
赵越凡, 王升楠, 赵鹏涛, 赵擎豪, 刘炎, 王飞, 杜国荣, 王晓宇
Research progress on the mechanism of wine quality by yeast polysaccharides
ZHAO Yuefan, WANG Shengnan, ZHAO Pengtao, ZHAO Qinghao, LIU Yan, WANG Fei, DU Guorong, WANG Xiaoyu
食品与发酵工业
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2023, (17): 316
-323
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DOI: 10.13995/j.cnki.11-1802/ts.033993
