Effects of yeast strains and aging time on main physicochemical indexes and antioxidant capability of mulberry wines

doi:10.13995/j.cnki.11-1802/ts.022205

KONG Yan, YANG Ruiyu, ZHANG Minghui, FU Yunyun, LIAO Li, JIANG Linjun, CHEN Anjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 67-72.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 67-72. DOI: 10.13995/j.cnki.11-1802/ts.022205

Effects of yeast strains and aging time on main physicochemical indexes and antioxidant capability of mulberry wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 67-72 https://doi.org/10.13995/j.cnki.11-1802/ts.022205

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Received	Published
2019-09-07	2020-03-25
Issue Date
2020-04-24

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