Characteristics of quality and volatile aroma components of sea buckthorn wine fermented by acid-tolerant Saccharomyces cerevisiae based on multivariate statistical analysis

CUI Wenyu, SUN Ziyu, Mandlaa, CHEN Zhongjun

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 345-350.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 345-350. DOI: 10.13995/j.cnki.11-1802/ts.042814

Characteristics of quality and volatile aroma components of sea buckthorn wine fermented by acid-tolerant Saccharomyces cerevisiae based on multivariate statistical analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(17): 345-350 https://doi.org/10.13995/j.cnki.11-1802/ts.042814

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