Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose

International Food Research Journal

Volumn 17, Issue 3, 2010, Pages 743-749

  Ton, N M N ^a   Nguyen, M D ^a   Pham, T T H ^a   Le, V V M ^a  

^a HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY   (Viet Nam)

Author keywords

Bacterial cellulose; Fermentation; Immobilization; pH; Sulfur dioxide; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77956642406     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

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