Chemical and Chromatic Effects of Commercial Wine Yeast Strains (Saccharomyces spp.) on ‘Dolgo’ Crabapple Rosé Cider

Q3 Environmental Science

Current Research in Environmental and Applied Mycology Pub Date : 2023-01-01 DOI:10.5943/cream/13/1/6

Z. Wang, A. Svyantek, H. Hatterman-Valenti

引用次数: 0

查看原文本刊更多论文

商品酒酵母菌株(Saccharomyces spp)对‘Dolgo’海棠玫瑰苹果酒的化学和颜色影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Current Research in Environmental and Applied Mycology Environmental Science-Ecology

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： Current Research in Environmental & Applied Mycology (Journal of Fungal Biology) is an international peer-reviewed journal with swift publication. This includes reviews of research advances and methodology and articles in applied and environmental mycology. Current Research in Environmental & Applied Mycology has no page charges or open access charges and offers a free outlet for the publications of the mycology community. All manuscripts will undergo peer review before acceptance. Copyright is retained by the authors.