Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 2017Latest edition Springer In

只看該作者 · 發(fā)表于 2025-3-30 20:18:09

Microbial Enzymes: Relevance for Winemakingd CO. by the yeast . is catalyzed by cytosolic enzymes. In spontaneous must fermentations, also strains of . or interspecies hybrids may dominate, probably because of better adaptation to specific environmental conditions. In addition, various enzymes released into the must influence the final compo

只看該作者 · 發(fā)表于 2025-3-31 00:40:17

只看該作者 · 發(fā)表于 2025-3-31 03:41:31

只看該作者 · 發(fā)表于 2025-3-31 08:24:33

只看該作者 · 發(fā)表于 2025-3-31 10:38:02

Biology of Microorganisms on Grapes, in Must and in Wine

只看該作者 · 發(fā)表于 2025-3-31 17:14:57

Biology of Microorganisms on Grapes, in Must and in Wine978-3-319-60021-5

只看該作者 · 發(fā)表于 2025-3-31 19:12:18

Book 2017Latest editiondern methods complete the understanding of microbial processes during the conversion of must towine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing co

		自動登錄	找回密碼
密碼			To register

關(guān)于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務(wù)流程	影響因子官網(wǎng)	吾愛論文網(wǎng)	大講堂	北京大學(xué)	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點評	投稿經(jīng)驗總結(jié)	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學(xué)	Yale Uni.	Stanford Uni.
\|Archiver\|手機版\|小黑屋\| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-16 16:37
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved