Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate
从传统发酵茶叶（米昂茶）中分离出耐单宁酵母，并将其应用于以龙眼汁与种子提取物混合物为底物的果酒发酵。
期刊:Foods
影响因子:5.1
doi:10.3390/foods13091335
Phovisay, Somsay; Kodchasee, Pratthana; Abdullahi, Aliyu Dantani; Kham, Nang Nwet Noon; Unban, Kridsada; Kanpiengjai, Apinun; Saenjum, Chalermpong; Shetty, Kalidas; Khanongnuch, Chartchai
