Factors which Affect Velum Formation by Flor Yeasts Isolated from Sherry Wine
- 1 January 1997
- journal article
- Published by Elsevier in Systematic and Applied Microbiology
- Vol. 20 (1) , 154-157
- https://doi.org/10.1016/s0723-2020(97)80060-4
Abstract
No abstract availableKeywords
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- The automatic determination of original gravity of beer. Part I. Introduction and determination of reducing sugar after hydrolysisThe Analyst, 1968