Article Versions Notes

Chen Y, Jiang J, Song Y, Zang X, Wang G, Pei Y, Song Y, Qin Y, Liu Y. Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures. Microorganisms. 2022; 10(7):1455. https://doi.org/10.3390/microorganisms10071455

Chen, Yu, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, and Yanlin Liu. 2022. "Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures" Microorganisms 10, no. 7: 1455. https://doi.org/10.3390/microorganisms10071455

Chen, Y., Jiang, J., Song, Y., Zang, X., Wang, G., Pei, Y., Song, Y., Qin, Y., & Liu, Y. (2022). Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures. Microorganisms, 10(7), 1455. https://doi.org/10.3390/microorganisms10071455