Effect of different fermentation technology on the quality of blueberry wine

LIU Caiting, ZHOU Hongxiang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 172-179.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 172-179. DOI: 10.13995/j.cnki.11-1802/ts.022658

Effect of different fermentation technology on the quality of blueberry wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 172-179 https://doi.org/10.13995/j.cnki.11-1802/ts.022658

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