2021peer-reviewed60 citations
Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses
Xiaoyu Han, Xin Qing, Siyu Yang, Ruilong Li, Jicheng Zhan, Yilin You +1 more
Food Chemistry
Concepts
WineAroma of wineAromaSaccharomycesFood scienceSaccharomyces cerevisiaeYeastFermentation