After the 7th day of fermentation, reducing sugar in both the monoculture and mixed culture groups was fully utilized in the fermentation system, showing a decreasing trend among different groups.
← all excerpts
Dissecting Interactions of <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i> to Shape Kiwifruit Wine Flavor.
1
—
—