Xu, A.; Xiao, Y.; He, Z.; Liu, J.; Wang, Y.; Gao, B.; Chang, J.; Zhu, D.
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. J. Fungi 2022, 8, 128.
https://doi.org/10.3390/jof8020128
AMA Style
Xu A, Xiao Y, He Z, Liu J, Wang Y, Gao B, Chang J, Zhu D.
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. Journal of Fungi. 2022; 8(2):128.
https://doi.org/10.3390/jof8020128
Chicago/Turabian Style
Xu, Ahui, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, and Du Zhu.
2022. "Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines" Journal of Fungi 8, no. 2: 128.
https://doi.org/10.3390/jof8020128
APA Style
Xu, A., Xiao, Y., He, Z., Liu, J., Wang, Y., Gao, B., Chang, J., & Zhu, D.
(2022). Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. Journal of Fungi, 8(2), 128.
https://doi.org/10.3390/jof8020128