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Wang R, Yang B, Jia S, Dai Y, Lin X, Ji C, Chen Y. The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa. Foods. 2025; 14(5):886. https://doi.org/10.3390/foods14050886

Wang, Ruipeng, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, and Yingxi Chen. 2025. "The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa" Foods 14, no. 5: 886. https://doi.org/10.3390/foods14050886

Wang, R., Yang, B., Jia, S., Dai, Y., Lin, X., Ji, C., & Chen, Y. (2025). The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa. Foods, 14(5), 886. https://doi.org/10.3390/foods14050886