Order Article Reprints

Cen L, Shi X, Zhang L, Qiu S, Zeng X, Dai Y, Wang C, Wei C. Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites. Fermentation. 2023; 9(7):627. https://doi.org/10.3390/fermentation9070627

Cen, Lanyan, Xueqin Shi, Lin Zhang, Shuyi Qiu, Xiangyong Zeng, Yifeng Dai, Chunxiao Wang, and Chaoyang Wei. 2023. "Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites" Fermentation 9, no. 7: 627. https://doi.org/10.3390/fermentation9070627

Cen, L., Shi, X., Zhang, L., Qiu, S., Zeng, X., Dai, Y., Wang, C., & Wei, C. (2023). Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites. Fermentation, 9(7), 627. https://doi.org/10.3390/fermentation9070627