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INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE
DAW-I. TZENG, YI-CHEN CHIA, CHAO-YING TAI, ANDI SHAU-MEI OUVolume:
33
Year:
2010
Language:
english
Pages:
20
DOI:
10.1111/j.1745-4557.2010.00305.x
File:
PDF, 346 KB
english, 2010