SPECIAL FEATURES RESEARCH OF LACTIC ACID BACTERIA AND YEAST VITAL ACTIVITY IN FERMENTED DRINKS

Autor:	I.N. Gribkova, M.V. Gernet, O.A. Borisenk
Rok vydání:	2019
Předmět:	chemistry.chemical_compound Vital activity chemistry biology Fermentation Food science biology.organism_classification Bacteria Yeast Lactic acid
Zdroj:	Current issues in the beverage industry.
DOI:	10.21323/978-5-6043128-4-1-2019-3-49-53
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aecd94a7c1394d4d0b3ad5943d58be25 https://doi.org/10.21323/978-5-6043128-4-1-2019-3-49-53 Zobrazit plný text záznamu