Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
| Autor: | Lu, Yuyun1, Voon, Marilyn1, Huang, Dejian, Lee, Pin-Rou2, Liu, Shao-Quan chmlsq@nus.edu.sg |
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| Zdroj: | Applied Microbiology & Biotechnology. Apr2017, Vol. 101 Issue 7, p3005-3014. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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