Article Versions Notes

Cai W, Li B, Chen Y, Fu G, Fan H, Deng M, Wan Y, Liu N, Li M. Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus. Foods. 2022; 11(22):3655. https://doi.org/10.3390/foods11223655

Cai, Wenqin, Bang Li, Yanru Chen, Guiming Fu, Haowei Fan, Mengfei Deng, Yin Wan, Na Liu, and Mengxiang Li. 2022. "Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus" Foods 11, no. 22: 3655. https://doi.org/10.3390/foods11223655

Cai, W., Li, B., Chen, Y., Fu, G., Fan, H., Deng, M., Wan, Y., Liu, N., & Li, M. (2022). Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus. Foods, 11(22), 3655. https://doi.org/10.3390/foods11223655