Brewing Characteristics of Saccharomyces cerevisiae HKFR18 Isolated from Kiwi Fruits (Actinidia chinensis)

Autor:	Gye Won Kim, Sang Won Baek, Jae-Yong Shim, Cheon-Seok Park, Jong-Youn Son
Rok vydání:	2021
Předmět:	Horticulture Actinidia chinensis business.industry Kiwi Saccharomyces cerevisiae Brewing Biology business biology.organism_classification Food Science
Zdroj:	Food Engineering Progress. 25:197-204
ISSN:	2288-1247 1226-4768
DOI:	10.13050/foodengprog.2021.25.3.197
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::54f278834ecd29b86c39150c5195cead https://doi.org/10.13050/foodengprog.2021.25.3.197 Zobrazit plný text záznamu