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Altered Patterns of Maltose and Glucose Fermentation by Brewing and Wine Yeasts Influenced by the Complexity of Nitrogen Source

✍ Scribed by Margareth Batistote; Sandra Helena da Cruz; José Roberto Ernandes

Book ID: 112114516
Publisher: Wiley (John Wiley & Sons)
Year: 2006
Tongue: English
Weight: 335 KB
Volume: 112
Category: Article
ISSN: 2050-0416
DOI: 10.1002/j.2050-0416.2006.tb00235.x

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