德尔布有孢圆酵母与四种酿酒酵母顺序发酵对草莓酒香气与感官喜好性的影响
侯若婷, 赵鹏, 徐馨莹, 张笑笑, 王宇, 张海伟
Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines
HOU Ruoting, ZHAO Peng, XU Xinying, ZHANG Xiaoxiao, WANG Yu, ZHANG Haiwei
食品与发酵工业
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2024, (14): 165
-172
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DOI: 10.13995/j.cnki.11-1802/ts.036872
