EFFECT OF YEAST HULLS ON STUCK AND SLUGGISH WINE FERMENTATIONS - IMPORTANCE OF THE LIPID COMPONENT

被引：25

作者：

MUNOZ, E ^{[1
]}

INGLEDEW, WM ^{[1
]}

机构：

[1] UNIV SASKATCHEWAN, DEPT APPL MICROBIOL & FOOD SCI, SASKATOON S7N 0W0, SASKATCHEWAN, CANADA

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1989年 / 55卷 / 06期

关键词：

D O I：

10.1128/AEM.55.6.1560-1564.1989

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1560 / 1564

页数：5

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