The effects of different species of Saccharomyces cerevisiae on volatile components of Vidal icewine

doi:10.13995/j.cnki.11-1802/ts.022703

ZHANG Xiaoqian, MA Yue, XU Yan, LI Jiming, TANG Ke

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 118-123.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 118-123. DOI: 10.13995/j.cnki.11-1802/ts.022703

The effects of different species of Saccharomyces cerevisiae on volatile components of Vidal icewine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 118-123 https://doi.org/10.13995/j.cnki.11-1802/ts.022703

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Received	Published
2019-11-04	2020-02-15
Issue Date
2020-03-13

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