Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu
雅罗维亚
赤藓糖醇
风味
发酵
食品科学
化学
感觉系统
酵母
生物
生物化学
神经科学
作者
Shen Li,Yijin Yang,Yongjun Xia,Li Ni,Di Han,Lianzhong Ai