Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines

HOU Ruoting, ZHAO Peng, XU Xinying, ZHANG Xiaoxiao, WANG Yu, ZHANG Haiwei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (14) : 165-172.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (14) : 165-172. DOI: 10.13995/j.cnki.11-1802/ts.036872

Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(14): 165-172 https://doi.org/10.13995/j.cnki.11-1802/ts.036872

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