Fermentation characteristics and aroma composition of four indigenous Saccharomyces cerevisiae strains in simulated grape juice

LU Ling, WANG Lan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 74-82.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 74-82. DOI: 10.13995/j.cnki.11-1802/ts.043191

Fermentation characteristics and aroma composition of four indigenous Saccharomyces cerevisiae strains in simulated grape juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 74-82 https://doi.org/10.13995/j.cnki.11-1802/ts.043191

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