Phenolic off flavor characterization of commercially available wine yeasts and selection of the yeast for Koshu winemaking.
Phenolic off flavor characterization of commercially available wine yeasts and selection of the yeast for Koshu winemaking.
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市售葡萄酒酵母的酚类异味特征以及甲州酿酒酵母的选择。
DOI：
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发表时间：
2010
期刊：
影响因子：
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通讯作者：
Michikatsu Sato
中科院分区：
文献类型：
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作者：
Masashi Hisamoto;Taiyo Furuya;Akiko Nakagawa;Fujitoshi Yanagida;Tohru Okuda;Michikatsu Sato
