Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (<i>Acipenser dabryanus</i>)

doi:10.13995/j.cnki.11-1802/ts.018030

Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)

ZHU Lu-lu, YANG Fang, GAO Pei, JIANG Qi-xing, XU Yan-shun, YU Pei-pei, XIA Wen-shui

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (12) : 110-117.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (12) : 110-117. DOI: 10.13995/j.cnki.11-1802/ts.018030

Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(12): 110-117 https://doi.org/10.13995/j.cnki.11-1802/ts.018030

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Received	Published
2018-06-13	2018-12-25
Issue Date
2019-01-22

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