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Q26866061-5465BBC6-564F-41E0-8E88-38407E15B663
Q26866061-5465BBC6-564F-41E0-8E88-38407E15B663
BestRank
Statement
http://www.wikidata.org/entity/statement/Q26866061-5465BBC6-564F-41E0-8E88-38407E15B663
Developments in the fermentation process and quality improvement strategies for mead production
P2860
Q26866061-5465BBC6-564F-41E0-8E88-38407E15B663
BestRank
Statement
http://www.wikidata.org/entity/statement/Q26866061-5465BBC6-564F-41E0-8E88-38407E15B663
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7c143260cb6286a10a4d854c6127d5974bc52a7b
P2860
Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.