Author:
Philippe Diakabana,Michel Elenga,Okil Derda Goma,Jean Paul Latran Ossoko,Arnaud Wenceslas Geoffroy Tamba Sompila,Claudia Bassoumba,Léa Nkounkou
Reference25 articles.
1. Akin H (2008). Evolution du pH pendant la fermentation alcoolique de mots de raisins: modlisation et interprtation mtabolique. Thse de Doctorat, Institut National Polytechnique de Toulouse: 136 p.
2. Bousmaha L, Yachioui M, Ouhssine M (2009). Amlioration du procd de fermentation traditionnelle des olives vertes. Afrique Science 5(1):114-125.
3. Castro LF, Bryant N (2021). Laboratory-scale study of the effect of wort gravity, international bitterness unit levels, and serial repitching on viability of an ale yeast strain. Master Brewers Association of the Americas Technical Quarterly 58(2):78-85.
4. Cisilotto B, Scariot FJ, Schwartz LV, Mattos Rocha RK, Longaray Delamare AP, Echeverrigaray S (2021). Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines. OENO One 55(4):
5. De Clerck J (1963). Cours de brasserie; Tome II, Vol.2, 2me Edit. Universit Catholique de Louvain; 952p.