Lyu, X.; Zhou, Y.; Li, F.; Zhou, M.; Wei, C.; Lin, L.; Li, X.; Zhang, C.
Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu. Foods 2024, 13, 1648.
https://doi.org/10.3390/foods13111648
AMA Style
Lyu X, Zhou Y, Li F, Zhou M, Wei C, Lin L, Li X, Zhang C.
Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu. Foods. 2024; 13(11):1648.
https://doi.org/10.3390/foods13111648
Chicago/Turabian Style
Lyu, Xiaotong, Yifei Zhou, Furong Li, Meiyi Zhou, Chunhui Wei, Liangcai Lin, Xin Li, and Cuiying Zhang.
2024. "Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu" Foods 13, no. 11: 1648.
https://doi.org/10.3390/foods13111648
APA Style
Lyu, X., Zhou, Y., Li, F., Zhou, M., Wei, C., Lin, L., Li, X., & Zhang, C.
(2024). Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using Schizosaccharomyces pombe Derived from Fermented Grains of Sauce-Flavor Baijiu. Foods, 13(11), 1648.
https://doi.org/10.3390/foods13111648