Effects of Saccharomycopsis fibuligera on the formation of flavor substances and functional enzymes during turbid rice wine brewing
Lanchai Chen(Xihua University), Qing Zhang(Xihua University), Zhuolin Yi(Chengdu Institute of Biology), Ya Shu(Xihua University), Yuting Zou(National University of Singapore), Bao Shu(Ministry of Natural Resources), Jingwen Dai(Xihua University), Tianzhu Zhang(Chongqing Medical and Pharmaceutical College), Jie Tang(Xihua University), Hai Zhao(Chengdu Institute of Biology), Wenliang Xiang(Xihua University)
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