Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
复制标题
通过与异常威克哈姆酵母混合培养改善酿酒酵母的风味代谢用于中国白酒酿造
DOI：
10.1016/j.jbiosc.2018.02.010
复制
发表时间：
2018
影响因子：
2.8
通讯作者：
Chengtao Wang
中科院分区：
文献类型：
--
作者：
Musu Zha;Baoguo Sun;Yiping Wu;Sheng Yin;Chengtao Wang
