Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations
Author:
Affiliation:
1. Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences; Warsaw University of Life Sciences - SGGW; ul. Nowoursynowska 159C PL 02676 Warszawa Poland
Publisher
Wiley
Subject
Food Science
Reference36 articles.
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4. Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains;Dragone;Eur. Food Res. Technol.,2008
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