Development and application of Saccharomyces cerevisiae viable cell quantitative method in wine fermentation based on PMA-CELL-qPCR

WEI Bo; WANG Jie; CHEN Yixin; WANG Chunguang; CHEN Zhuojun; ZHANG Bolin; ZHU Baoqing

doi:10.13995/j.cnki.11-1802/ts.030337

Development and application of Saccharomyces cerevisiae viable cell quantitative method in wine fermentation based on PMA-CELL-qPCR

WEI Bo, WANG Jie, CHEN Yixin, WANG Chunguang, CHEN Zhuojun, ZHANG Bolin, ZHU Baoqing

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 79-86.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 79-86. DOI: 10.13995/j.cnki.11-1802/ts.030337

Development and application of Saccharomyces cerevisiae viable cell quantitative method in wine fermentation based on PMA-CELL-qPCR

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 79-86 https://doi.org/10.13995/j.cnki.11-1802/ts.030337

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Received	Revised	Published
2021-12-06	2022-01-12	2022-09-15
Issue Date
2022-10-01

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