Deacidification of blackberry wine by two wine yeasts

doi:10.3969/j.issn.0254-5071.2010.03.027

PDF(301 KB)

China Brewing ›› 2010, Vol. 29 ›› Issue (3) : 92-95. DOI: 10.3969/j.issn.0254-5071.2010.03.027

Deacidification of blackberry wine by two wine yeasts

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(3): 92-95 https://doi.org/10.3969/j.issn.0254-5071.2010.03.027

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(301 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export