Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1
Chunyun Qu(Zhongkai University of Agriculture and Engineering), Gongliang Liu(Zhongkai University of Agriculture and Engineering), Jianjun Li(Zhongkai University of Agriculture and Engineering), Fuxin Liu(Zhongkai University of Agriculture and Engineering), Yu Zeng(University of Science and Technology of China), Hao Dong(Zhongkai University of Agriculture and Engineering), Weidong Bai(Zhongkai University of Agriculture and Engineering)
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