Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions

✍ Scribed by Jean-Louis Roustan; Jean-Marie Sablayrolles

• Book ID: 114399414
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 296 KB
• Volume: 96
• Category: Article
• ISSN: 1389-1723
• DOI: 10.1016/s1389-1723(03)70128-5