Selection and modification of yeasts and lactic acid bacteria for wine fermentation
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference101 articles.
1. Microbiology of winemaking;Amerine;Ann. Rev. Microbiol,1968
2. The technology of wine making;Amerine,1980
3. Anaerobic nutrition of Sacchromyces cerevisiae. I. Ergosterol requirements for growth in a defined medium;Andreason;J. Cell. Comp. Physiol,1953
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