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Fermenting knowledge: the history of winemaking, science and yeast research
In the second article of the ‘Food and Science' series, Paul Chambers and Isak Pretorius explain the central role of yeast in wine making and how biotechnology can contribute to improving the quality of wine.
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| Huvudupphovsmän: | , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Nature Publishing Group
2010
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| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2999870/ https://ncbi.nlm.nih.gov/pubmed/21072064 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/embor.2010.179 |
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