Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine

LIU Siyuan, MENG Fang, LI Qiang, WANG Zixin, XI Qinqin, ZHANG Huiling, CHEN Panpan, TIAN Xiaoju

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 90-98.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 90-98. DOI: 10.13995/j.cnki.11-1802/ts.037762

Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(1): 90-98 https://doi.org/10.13995/j.cnki.11-1802/ts.037762

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