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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

机译：茜茜β-葡萄糖苷酶的影响来自伊莎白菊菌，Pichia Kudriavzevii，Metschnikowia pulcherrima对葡萄酒的风味复杂性和特征

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Wenxia Zhang; Xuanhan Zhuo; Lanlan Hu; Xiuyan Zhang;
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1. Effects of Crude β -Glucosidases from Issatchenkia terricola , Pichia kudriavzevii , Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines [J] . Wenxia Zhang, Xuanhan Zhuo, Lanlan Hu, Microorganisms . 2020,第6期

机译：茜茜β-葡萄糖酶的影响来自伊莎白菊菌，Pichia Kudriavzevii，Metschnikowia pulcherrima对葡萄酒的风味复杂性和特征
2. Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae [J] . Shi Wen-Ke, Wang Jia, Chen Fu-Sheng, LWT-Food Science & Technology . 2019,第期

机译：伊斯坦德·凯西拉及毕赤素酸毕赤素岛对酿酒酵母同时和顺序共同发酵葡萄酒味和质量的影响
3. Production and characterization of a beta-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine [J] . de Ovalle Stefani, Cavello Ivana, Brena Beatriz M., LWT-Food Science & Technology . 2018,第期

机译：来自伊莎白西氏菌的β-葡糖苷酶的生产和表征及其用于赤霞珠葡萄酒芳香族前体水解的用途
4. Fermentation Performance and Flavor Characteristics of Corn Wine [C] . QIAO Fadong, ZHANG Mingxia, WU Xiufang International Conference on Energy and Environmental Protection . 2012

机译：玉米葡萄酒的发酵性能和风味特征
5. Effects of Reduced Dietary Crude Protein on Gaseous Pollutant Emissions from a Swine Research Building [D] . Liu, Shule. 2018

机译：日粮粗蛋白减少对猪研究大楼内气体污染物排放的影响
6. Effects of Crude β-Glucosidases from Issatchenkia terricola Pichia kudriavzevii Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines [O] . Wenxia Zhang, Xuanhan Zhuo, Lanlan Hu, 2020

机译：地瓜毕氏毕赤酵母小球藻粗品β-葡萄糖苷酶对葡萄酒风味复杂性和特性的影响
7. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines [O] . Javier Ruiz, Ignacio Belda, Beata Beisert, 2018

机译：Metschnikowia Pulcherrima在Verdejo白葡萄酒挥发性剖面中的分析影响

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

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