The application of natural Saccharomyces cerevisiae HG 1.3 and commercial Saccharomyces cerevisiae RV002 yeast strains in mixed fermentation to improve dragon fruit beverage ethanol content and sensory properties
Tien Thi Kieu Doan, Hoa T. Truonghuynh
DOI: 10.7324/JABB.2025.v13.i6.18Pages: 149-159
