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Journal: J. Fungi, 2022
Volume: 8
Number: 128
128
Article: Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
Authors: by Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang and Du Zhu
Link: https://www.mdpi.com/2309-608X/8/2/128

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