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July 26, 2017Journal of Food Processing and Preservation

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

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Authors

XOXiaoyu OuyangBZBaoqing ZhuBeijing Forestry UniversityRLRuojin LiuHebei Medical University

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Ouyang et al. (2017) studied this question.

synapsesocial.com/papers/6a962012ae7aa6a86a9fe716https://doi.org/10.1111/jfpp.13432
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