Effects of different additional carbohydrate sources on the quality and aroma of mulberry wine
In order to explore the effects of different additional carbohydrate sources on quality and volatile components of mulberry wine, using mulberry as raw material and adding sucrose, honey, apple juice, grape juice and seabuckthorn juice as additional carbohydrate sources, mulberry wine (numbered as Z...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2024-08-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-162.pdf |
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