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    The Effect of Co-Culture with Different <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> on Volatile Compound and Characteristic Fingerprints of Mulberry Wine

    The Effect of Co-Culture with Different <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> on Volatile Compound and Characteristic Fingerprints of Mulberry Wine by Bo Ding, Shutian Zhao, Wenxue Zhang, Ying Lin, Ling Xiong

    Published 2024-01-01
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