Effect of different <i>Saccharomyces cerevisiae</i> strains on the quality of <i>Prunus salicina</i> Lindl. c.v. Cuihongli wine

doi:10.13995/j.cnki.11-1802/ts.024182

Effect of different Saccharomyces cerevisiae strains on the quality of Prunus salicina Lindl. c.v. Cuihongli wine

LIAO Li, MAO Xiaoyun, WANG Qiurong, LU Xutong, KONG Yan, JIANG Linjun, CHEN Anjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 127-134.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 127-134. DOI: 10.13995/j.cnki.11-1802/ts.024182

Effect of different Saccharomyces cerevisiae strains on the quality of Prunus salicina Lindl. c.v. Cuihongli wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 127-134 https://doi.org/10.13995/j.cnki.11-1802/ts.024182

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Received	Revised	Published
2020-04-09	2020-05-26	2020-10-25
Issue Date
2020-11-12

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