Impacts of glutathione-enriched inactive dry yeast preparations on the quality of ‘viognier’ dry white wine

doi:10.13995/j.cnki.11-1802/ts.019309

QI Zhuanning, XU Yinhu, AN Changhong, PENG Baolin, WANG Jing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 157-164.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 157-164. DOI: 10.13995/j.cnki.11-1802/ts.019309

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Impacts of glutathione-enriched inactive dry yeast preparations on the quality of ‘viognier’ dry white wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 157-164 https://doi.org/10.13995/j.cnki.11-1802/ts.019309

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Received	Revised	Published
2018-11-13	2018-12-13	2019-04-15
Issue Date
2019-05-14

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