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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics

Crossref DOI link: https://doi.org/10.1007/s11274-015-1929-8

Published Online: 2015-09-01

Published Print: 2015-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Liu, Ning

Qin, Yi

Song, Yuyang

Ye, Dongqin

Yuan, Wei

Pei, Yingfang

Xue, Bo

Liu, Yanlin
Funding

Funding for this research was provided by:

Fundamental Research Funds of the Central Universities (Z109021201)

China Agriculture Research System (CARS-30-jg-3)
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