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Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of t...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer
2014
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4052690/ https://ncbi.nlm.nih.gov/pubmed/24949253 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-014-0016-0 |
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