Effects of co-fermentation of <i>Kloeckera apiculata</i> and <i>Saccharomyces  cerevisiae</i> on flavor components of navel orange wine

doi:10.13995/j.cnki.11-1802/ts.020206

Effects of co-fermentation of Kloeckera apiculata and Saccharomyces cerevisiae on flavor components of navel orange wine

ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 101-108.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 101-108. DOI: 10.13995/j.cnki.11-1802/ts.020206

Effects of co-fermentation of Kloeckera apiculata and Saccharomyces cerevisiae on flavor components of navel orange wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 101-108 https://doi.org/10.13995/j.cnki.11-1802/ts.020206

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Received	Revised	Published
2019-02-15	2019-03-19	2019-06-25
Issue Date
2019-07-16

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