EFFECT OF NICOTINIC-ACID AND SUGAR CONCENTRATION OF GRAPE JUICE AND TEMPERATURE ON ACCUMULATION OF ACETIC-ACID DURING YEAST FERMENTATION

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作者：
MONK, PR
COWLEY, PJ
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来源：
JOURNAL OF FERMENTATION TECHNOLOGY | 1984年 / 62卷 / 06期
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中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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页码：515 / 521
页数：7
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