Article Versions Notes

Du Y, Sun Y, Chen R, Xu R, Li Q, Liu X, Li L, Zhao T. Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine. Fermentation. 2025; 11(5):278. https://doi.org/10.3390/fermentation11050278

Du, Yamin, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, and Tao Zhao. 2025. "Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine" Fermentation 11, no. 5: 278. https://doi.org/10.3390/fermentation11050278

Du, Y., Sun, Y., Chen, R., Xu, R., Li, Q., Liu, X., Li, L., & Zhao, T. (2025). Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine. Fermentation, 11(5), 278. https://doi.org/10.3390/fermentation11050278