Comparison of microbial communities and volatile profiles of wines made from mulberry and grape
Mingyue Ji, Jiangang Gong, Yiling Tian, Changwei Ao, Yue Li, Jianxin Tan, Guoqiang Du
Topics & Concepts
Food scienceChemistryWinemakingLactobacillusFermentationFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities