Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

标题
Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine
作者
关键词
-
出版物
BIOTECHNOLOGY LETTERS
Volume 30, Issue 9, Pages 1633-1638
出版商
Springer Nature
发表日期
2008-04-14
DOI
10.1007/s10529-008-9726-1

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