CIDER PRODUCTION WITH IMMOBILIZEDLEUCONOSTOC OENOS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1998.tb00985.x/fullpdf
Reference20 articles.
1. Application of HPLC to characterization and control of individual acids in apple extracts and ciders
2. Determination of Organic Acids in Apple and Cider by Liquid Chromatography with ordinary and narrow-bore columns. A Comparative Study
3. CONTROLLED PRODUCTION OF CIDER BY INDUCTION OF ALCOHOLIC FERMENTATION AND MALOLACTIC CONVERSION
4. Comparative traits ofLactobacillus brevis, Lact. fructivoransandLeuconostoc oenosimmobilized cells for the control of malo-lactic fermentation in wine
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