Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae

10.1111/1751-7915.12008

Saved in:

Bibliographic Details
Main Authors:	Lee, P.-R., Kho, S.H.C., Yu, B., Curran, P., Liu, S.-Q.
Other Authors:	CHEMISTRY
Format:	Article
Published:	2014
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/77384
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore

Be the first to leave a comment!

Similar Items