Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 46, no. 1 (1995), p. 134-137 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
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| 245 | 1 | 0 | |a Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation |
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