The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 65 (1) , 23-28
- https://doi.org/10.1111/j.1365-2672.1988.tb04312.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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- Rôle de la « souche de levure » dans la production des substances volatiles au cours de la fermentation du jus de raisinOENO One, 1979