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CO2 production during fermentation, glucose and fructose residues and concentrations of the main fermentation products at the end of single-strain fermentations of apple juice with strains of S. bacillaris.

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posted on 21.09.2018, 17:38 by Chiara Nadai, Wilson José Fernandes Lemos Junior, Francesco Favaron, Alessio Giacomini, Viviana Corich

CO2 production during fermentation, glucose and fructose residues and concentrations of the main fermentation products at the end of single-strain fermentations of apple juice with strains of S. bacillaris.

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