Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes - Concepedia

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Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes

52

Citations

2

References

1987

Year

M.D. Fumi, Gianni Trioli, O. Colagrande

Biotechnology Letters

BiomanufacturingFood FermentationBiotechnologyYeastPreliminary AssessmentMicrobiologySodium AlginateMedicineWine Processes

References

	Year	Citations

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