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Journal: Fermentation, 2025
Volume: 11
Number: 278
278
Article: Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine
Authors: by Yamin Du, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li and Tao Zhao
Link: https://www.mdpi.com/2311-5637/11/5/278

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