Typical yeasts and their volatile flavor compounds in workshop air of Wuliangye

doi:10.13995/j.cnki.11-1802/ts.027144

ZHANG Xia, LEI Xuejun, LIU Fang, LIU Duotao, LUO Qingchun, SHI Si, QIAO Zongwei, ZHENG Jia

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 242-249.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 242-249. DOI: 10.13995/j.cnki.11-1802/ts.027144

Typical yeasts and their volatile flavor compounds in workshop air of Wuliangye

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 242-249 https://doi.org/10.13995/j.cnki.11-1802/ts.027144

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Received	Revised
2021-03-02	2021-03-23
Issue Date
2021-09-27

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