Research Progress on the Application of Non-Saccharomyces During Wine Fermentation

WANG ChunXiao, YU JunZhu, ZHOU WenYa, XU YinHu

PDF(1835 KB)
PDF(1835 KB)
Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (3) : 529-548. DOI: 10.3864/j.issn.0578-1752.2023.03.011
FOOD SCIENCE AND ENGINEERING

Research Progress on the Application of Non-Saccharomyces During Wine Fermentation

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2023, 56(3): 529-548 https://doi.org/10.3864/j.issn.0578-1752.2023.03.011

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(1835 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉