✦ LIBER ✦
Development ofSaccharomyces cerevisiaeProducing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability
✍ Scribed by Yefu Chen; Xu Yang; Shijie Zhang; Xiaoqiong Wang; Changhui Guo; Xuewu Guo; Dongguang Xiao
- Book ID
- 107566065
- Publisher
- Springer-Verlag
- Year
- 2011
- Tongue
- English
- Weight
- 323 KB
- Volume
- 166
- Category
- Article
- ISSN
- 0273-2289
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