Biology of Microorganisms on Grapes, in Must and in Wine
The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutic...
Saved in:
| 其他作者: | |
|---|---|
| 格式: | 圖書 |
| 語言: | English |
| 出版: |
Springer
2017
|
| 主題: | |
| 在線閱讀: | http://repository.vnu.edu.vn/handle/VNU_123/28578 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|