Co-inoculation of yeast and lactic acid bacteria to improve...

Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

Sun, Shu Yang, Gong, Han Sheng, Zhao, Kun, Wang, Xiao Lin, Wang, Xue, Zhao, Xi Hao, Yu, Bing, Wang, Huan Xin
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12151
Date:
September, 2013
File:
PDF, 644 KB
english, 2013
Conversion to is in progress
Conversion to is failed