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中文
Effects of mixed fermentation, wine lees aging combined with β-glucanase on organic acid content of Cabernet Sauvignon dry red wine
LIU Xiaoyan, ZHANG Xiaoyue, Abuduokayier·ABUDUOAINI, QU Yiming, MIN Haidong, LI Xuewen
Food and Fermentation Industries . 2022, (
15
): 55 -61 . DOI: 10.13995/j.cnki.11-1802/ts.030073
