Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses.

No abstract is available for this paper.

• Publication year

  2021

• Venue

  Food Chemistry

• Publication date

  2021-04-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1016/j.foodchem.2021.129886PMID 34000634
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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