Effects of Lactobacillus plantarum mixed fermentation on the physicochemical properties and flavor of Liangping pomelo wine

YI Xin; TAN Anqun; OUYANG Zhu; WANG Jinfan; ZHOU Qi; HUANG Linhua; WANG Hua

doi:10.13995/j.cnki.11-1802/ts.025927

Effects of Lactobacillus plantarum mixed fermentation on the physicochemical properties and flavor of Liangping pomelo wine

YI Xin, TAN Anqun, OUYANG Zhu, WANG Jinfan, ZHOU Qi, HUANG Linhua, WANG Hua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 180-187.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 180-187. DOI: 10.13995/j.cnki.11-1802/ts.025927

Effects of Lactobacillus plantarum mixed fermentation on the physicochemical properties and flavor of Liangping pomelo wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 180-187 https://doi.org/10.13995/j.cnki.11-1802/ts.025927

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Received	Revised	Published
2020-10-19	2020-12-10	2021-06-15
Issue Date
2021-07-16

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