Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

International Journal of Food Science and Technology

Volumn 41, Issue 10, 2006, Pages 1152-1157

  D'Amato, Daniela ^a   Corbo, Maria Rosaria ^a   Del Nobile, Matteo Alessandro ^a   Sinigaglia, Milena ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Central composite design; Response surface modelling; Wine fermentation process; Yeast viability

Indexed keywords

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 33750714132     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01128.x     Document Type: Article

References (11)

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