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Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine — Qian Ge (2021) | RDL Network
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Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine
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Xiangyu Sun
Northwest A&F University
Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine
Article
2021
en
Authors
+7 more
QG
Qian Ge
CG
Chunfeng Guo
YY
Yue Yan
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