Effect of Malolactic Fermentation by Pediococcus parvulus on the Aroma of Different Wine Varieties

被引：0
|
作者：
Nan, Hao [1 ]
Tengzhen, Ma [1 ]
Wenle, Qiang [1 ]
机构：
[1] College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou,730070, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 04期
关键词：
Bacteria - Fermentation - Lactic acid - Petroleum reservoir evaluation - Volatile organic compounds;
D O I：
10.16429/j.1009-7848.2024.04.018
中图分类号：
学科分类号：
摘要：
引用
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页码：186 / 198
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