Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash
The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color...
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| Format: | Artykuł |
| Język: | English |
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Editorial Department of China Brewing
2024-03-01
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| Seria: | Zhongguo niangzao |
| Hasła przedmiotowe: | |
| Dostęp online: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdf |