Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality
Article first published online: 13 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1783–1790, September 2013
How to Cite
Sun, S. Y., Gong, H. S., Zhao, K., Wang, X. L., Wang, X., Zhao, X. H., Yu, B. and Wang, H. X. (2013), Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality. International Journal of Food Science & Technology, 48: 1783–1790. doi: 10.1111/ijfs.12151
- Issue published online: 12 AUG 2013
- Article first published online: 13 MAY 2013
- Manuscript Accepted: 16 MAR 2013
- Manuscript Received: 12 NOV 2012
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