Work

Kinetic modelling of wine fermentations : why does yeast prefer glucose to fructose

Year: 2013

Type: dissertation

Source: SUNScholar (Stellenbosch University)

Author: Leanie Mocke

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2157525706

Cites: 64

Cited by: 1

Related to: 10