Article Versions Notes

Huang M, Liu X, Li X, Sheng X, Li T, Tang W, Yu Z, Wang Y. Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines. Molecules. 2022; 27(22):8097. https://doi.org/10.3390/molecules27228097

Huang, Mingzheng, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, and Yuanmeng Wang. 2022. "Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines" Molecules 27, no. 22: 8097. https://doi.org/10.3390/molecules27228097

Huang, M., Liu, X., Li, X., Sheng, X., Li, T., Tang, W., Yu, Z., & Wang, Y. (2022). Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines. Molecules, 27(22), 8097. https://doi.org/10.3390/molecules27228097