一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响
刘思媛, 孟芳, 李强, 王紫昕, 喜琴琴, 张惠玲, 陈盼盼, 田晓菊
Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine
LIU Siyuan, MENG Fang, LI Qiang, WANG Zixin, XI Qinqin, ZHANG Huiling, CHEN Panpan, TIAN Xiaoju
食品与发酵工业
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2025, (1): 90
-98
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DOI: 10.13995/j.cnki.11-1802/ts.037762
