Zobrazeno 1 - 1
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pro vyhledávání: '"Xi Hao Zhao"'
Autor:
Han Sheng Gong, Xiao Lin Wang, Kun Zhao, Huan Xin Wang, Bing Yu, Shu Yang Sun, Xue Wang, Xi Hao Zhao
Publikováno v:
International Journal of Food Science & Technology. 48:1783-1790
Summary This study examined the effect of co-inoculation of yeast and lactic acid bacteria (LAB) on the chemical and sensory characteristics of cherry wines, in comparison with a traditional sequential culture. Three LABs were investigated, including
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16c942d6d5f09de47d049f8a58d55780
https://doi.org/10.1111/ijfs.12151
https://doi.org/10.1111/ijfs.12151
