INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE

✍ Scribed by DAW-I. TZENG; YI-CHEN CHIA; CHAO-YING TAI; ANDI SHAU-MEI OU

• Book ID: 111342377
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 346 KB
• Volume: 33
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2010.00305.x