Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages
Hou‐Yong Yu(Hunan University), Huaixiang Tian(Shanghai Institute of Technology), Chen Chen(Shanghai Institute of Technology), Xin Pan(Shanghai Institute of Technology), Chang Ge(Shanghai Institute of Technology), Qian Chen(Shanghai Institute of Technology), Lei Shi(Shanghai Institute of Technology)
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