Process optimization of mulberry wine fermentation by different species of yeasts

YE Pian; LIU Jian; HUANG Jun; YAN Lejin; ZHOU Rongqing

doi:10.13995/j.cnki.11-1802/ts.022523

YE Pian, LIU Jian, HUANG Jun, YAN Lejin, ZHOU Rongqing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 173-178.

PDF(1650 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 173-178. DOI: 10.13995/j.cnki.11-1802/ts.022523

Process optimization of mulberry wine fermentation by different species of yeasts

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 173-178 https://doi.org/10.13995/j.cnki.11-1802/ts.022523

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1650 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-10-12	2020-04-25
Issue Date
2020-05-20

Please choose a citation manager

Content to export