Article Versions Notes

Ge Q, Guo C, Zhang J, Yan Y, Zhao D, Li C, Sun X, Ma T, Yue T, Yuan Y. Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality. Foods. 2021; 10(7):1452. https://doi.org/10.3390/foods10071452

Ge, Qian, Chunfeng Guo, Jing Zhang, Yue Yan, Danqing Zhao, Caihong Li, Xiangyu Sun, Tingting Ma, Tianli Yue, and Yahong Yuan. 2021. "Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality" Foods 10, no. 7: 1452. https://doi.org/10.3390/foods10071452

Ge, Q., Guo, C., Zhang, J., Yan, Y., Zhao, D., Li, C., Sun, X., Ma, T., Yue, T., & Yuan, Y. (2021). Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality. Foods, 10(7), 1452. https://doi.org/10.3390/foods10071452