乳酸菌不同共接种方式对赤霞珠葡萄酒风味物质的影响
刘雅琪, 张悦, 金刚, 刘振, 郭帅, 剧柠
Effects of different co-inoculation methods of lactic acid bacteria on flavor compounds in cabernet sauvignon wine
LIU Yaqi, ZHANG Yue, JIN Gang, LIU Zhen, GUO Shuai, JU Ning
食品与发酵工业
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2026, (16): 174
-180
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DOI: 10.13995/j.cnki.11-1802/ts.044649
