Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine

HU Rongsuo; GAN Xiaohong; DONG Wenjiang; LONG Yuzhou; ZONG Ying; CHU Zhong

doi:10.3969/j.issn.1000-2561.2020.6.020

HU Rongsuo,GAN Xiaohong,DONG Wenjiang,LONG Yuzhou,ZONG Ying,CHU Zhong

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6) : 1208-1218.

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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6) : 1208-1218. DOI: 10.3969/j.issn.1000-2561.2020.6.020

Agricultural Product Processing, Preservation, Storage, Analysis and Detection

Influence of Different Exogenous Fermentable Sugars and Amino Acids on Flavor and Sensory Quality of Coffee Pulp Wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 41(6): 1208-1218 https://doi.org/10.3969/j.issn.1000-2561.2020.6.020

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Received	Revised	Published
2019-03-22	2019-04-12	2020-06-25
Issue Date
2020-07-30

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