Application of indigenous Saccharomyces cerevisiae to...

  • Main
  • 2018 / 10
  • Application of indigenous Saccharomyces cerevisiae to...
Food Science and Biotechnology 2018 / 10

Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis

Song, Nho-Eul, Jeong, Do-Youn, Baik, Sang-Ho
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?
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-018-0489-8
Date:
October, 2018
File:
PDF, 781 KB
english, 2018
Conversion to is in progress
Conversion to is failed