Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.
about
Differential tissue accumulation of 2,3,7,8-Tetrachlorinated dibenzo-p-dioxin in Arabidopsis thaliana affects plant chronology, lipid metabolism and seed yield.Phenotypic and genotypic diversity of wine yeasts used for acidic musts.Prediction of total and volatile acidity in red wines by Fourier-transform mid-infrared spectroscopy and iterative predictor weighting.Fungal pretreatment by Phanerochaete chrysosporium for enhancement of biogas production from corn stover silage.Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
P2860
Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.
description
2003 nî lūn-bûn
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2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
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2003年學術文章
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name
Effect of organic acids and ni ...... y of their buffering capacity.
@en
Effect of organic acids and ni ...... y of their buffering capacity.
@nl
type
label
Effect of organic acids and ni ...... y of their buffering capacity.
@en
Effect of organic acids and ni ...... y of their buffering capacity.
@nl
prefLabel
Effect of organic acids and ni ...... y of their buffering capacity.
@en
Effect of organic acids and ni ...... y of their buffering capacity.
@nl
P50
P356
P1476
Effect of organic acids and ni ...... dy of their buffering capacity
@en
P2093
Montse Poblet
P304
P356
10.1021/JF020094R
P407
P577
2003-02-01T00:00:00Z