Enological Repercussions of Non-Saccharomyces Species
From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely m...
में बचाया:
| मुख्य लेखक: | |
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| स्वरूप: | पुस्तक अध्याय |
| प्रकाशित: |
MDPI - Multidisciplinary Digital Publishing Institute
2019
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| विषय: | |
| ऑनलाइन पहुंच: | Get Fullteks DOAB: description of the publication |
| टैग : |
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इंटरनेट
Get FullteksDOAB: description of the publication
3rd Floor Main Library
| बोधानक: |
A1234.567 |
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| प्रति 1 | उपलब्ध |