Xing-Chen Wang

Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

Wei Sun, M. Dizy, N. Ullah, 2017, Food chemistry.

Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae

Y. Tao, Ai-Hua Li, Cai-Lin Kong, 2019, LWT.