Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
about
Developments in the fermentation process and quality improvement strategies for mead productionPhysicochemical and Sensorial Characterization of Honey Spirits.Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity.Improvement of mead fermentation by honey-must supplementationMead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentationMead production: fermentative performance of yeasts entrapped in different concentrations of alginate
P2860
Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Optimization of honey-must pre ...... erevisiae for mead production.
@en
Optimization of honey-must pre ...... erevisiae for mead production.
@nl
type
label
Optimization of honey-must pre ...... erevisiae for mead production.
@en
Optimization of honey-must pre ...... erevisiae for mead production.
@nl
prefLabel
Optimization of honey-must pre ...... erevisiae for mead production.
@en
Optimization of honey-must pre ...... erevisiae for mead production.
@nl
P2093
P50
P1476
Optimization of honey-must pre ...... cerevisiae for mead production
@en
P2093
A Mendes-Faia
A Mendes-Ferreira
P304
P356
10.1016/J.IJFOODMICRO.2010.09.016
P577
2010-09-24T00:00:00Z