INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES
JEFFRI C. BOHLSCHEID, JAMES P. OSBORNE, CAROLYN F. ROSS, CHARLES G. EDWARDSVolume:
34
Year:
2011
Language:
english
Pages:
5
DOI:
10.1111/j.1745-4557.2010.00365.x
File:
PDF, 252 KB
english, 2011