Impact of Wickerhamomyces anomalus enhancement on quality of liquid-fermented Hongqu rice wine

JIAO Songdan, KOU Yaru, CAI Wenqin, XIONG Yuheng, FAN Haowei, FU Guiming, WU Xiaodan, JIN Yongchun, WAN Yin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 304-311.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 304-311. DOI: 10.13995/j.cnki.11-1802/ts.039585

Impact of Wickerhamomyces anomalus enhancement on quality of liquid-fermented Hongqu rice wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 304-311 https://doi.org/10.13995/j.cnki.11-1802/ts.039585

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