Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
Kai Hu(Northwest A&F University), Yongsheng Tao(University of Calabria), Guojie Jin(University of Chinese Academy of Sciences), Wen-Chao Mei(Northwest A&F University), Ting Li(Northwest A&F University)
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