Improving alcoholic fermentation by activation of Saccharomyces species during the rehydration stage
| Autor: | Hellín, P. Díaz, Úbeda, J., Briones, A. |
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| Zdroj: | In LWT - Food Science and Technology January 2013 50(1):126-131 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect