Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage

✍ Scribed by J. Arrizon; C. Calderón; G. Sandoval

• Book ID: 106309279
• Publisher: Springer-Verlag
• Year: 2006
• Tongue: English
• Weight: 391 KB
• Volume: 33
• Category: Article
• ISSN: 1476-5535
• DOI: 10.1007/s10295-006-0153-9