Yeast immobilization effects on the biochemical characteristics of rice wine
ABSTRACT The effects of Saccharomyces cerevisiae immobilization on the biochemical profile of rice wine during fermentation and 30 -day storage at 4°C and 25°C were investigated. Three fermentation experiments were carried out by different modalities of inoculums- free yeast cells, immobilized yeast...
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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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