Research progress on the mechanism of wine quality by yeast polysaccharides

ZHAO Yuefan; WANG Shengnan; ZHAO Pengtao; ZHAO Qinghao; LIU Yan; WANG Fei; DU Guorong; WANG Xiaoyu

doi:10.13995/j.cnki.11-1802/ts.033993

ZHAO Yuefan, WANG Shengnan, ZHAO Pengtao, ZHAO Qinghao, LIU Yan, WANG Fei, DU Guorong, WANG Xiaoyu

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 316-323.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 316-323. DOI: 10.13995/j.cnki.11-1802/ts.033993

Research progress on the mechanism of wine quality by yeast polysaccharides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 316-323 https://doi.org/10.13995/j.cnki.11-1802/ts.033993

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Received	Revised	Published
2022-10-16	2022-11-11	2023-09-15
Issue Date
2023-09-27

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