Research progress on microbial interaction and functional characteristics of non-Saccharomyces yeasts in wine brewing process

LI Haifeng, LI Shen, MU Zhiyong, LU Siyu, AI Lianzhong, XIA Yongjun, WANG Yingyang, ZHAO Zhiwei, WANG Yuxin, YANG Yijin

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 313-323.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 313-323. DOI: 10.13995/j.cnki.11-1802/ts.037916

Research progress on microbial interaction and functional characteristics of non-Saccharomyces yeasts in wine brewing process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(7): 313-323 https://doi.org/10.13995/j.cnki.11-1802/ts.037916

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