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[HTML][HTML] Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the …

P Gao, S Peng, FE Sam, Y Zhu, L Liang, M Li… - Frontiers in …, 2022 - frontiersin.org
Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …
被引用次数：18 相关文章

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile …

P Gao, S Peng, FE Sam, Y Zhu, L Liang, M Li… - Frontiers in …, 2022 - europepmc.org
Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …
[HTML] nih.gov

[HTML][HTML] Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the …

P Gao, S Peng, FE Sam, Y Zhu, L Liang… - Frontiers in …, 2022 - ncbi.nlm.nih.gov
Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile …

P Gao, S Peng, FE Sam, Y Zhu… - Frontiers in …, 2022 - pubmed.ncbi.nlm.nih.gov
Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile …

P Gao, S Peng, FE Sam, Y Zhu, L Liang, M Li, J Wang - 2022 - agris.fao.org
Non-Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in
improving the aroma complexity of wines by releasing aroma compounds from glycosidic …