Nutritional characteristics and quality comparative evaluation of amino acids in fruit wines fermented with immobilized yeast

SHEN Bing, LU Yanyan, HAN Jialin, ZHONG Xuan, CHEN Jiangfeng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 60-67.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 60-67. DOI: 10.13995/j.cnki.11-1802/ts.044069

Nutritional characteristics and quality comparative evaluation of amino acids in fruit wines fermented with immobilized yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 60-67 https://doi.org/10.13995/j.cnki.11-1802/ts.044069

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