美极梅奇酵母与酿酒酵母混合发酵对蓝莓酒品质的影响
汤楚琦, 顾秋亚, 周剑丽, 黎帅近一, 李炫辰, 丁合霞, 杨国华, 余晓斌
Effects of mixed fermentation of Metschnikowia pulcherrima and Saccharomyces cerevisiae on the quality of blueberry wine
TANG Chuqi, GU Qiuya, ZHOU Jianli, Li Shuaijinyi, LI Xuanchen, DING Hexia, YANG Guohua, YU Xiaobin
食品与发酵工业
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2024, (2): 138
-144
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DOI: 10.13995/j.cnki.11-1802/ts.035413
