검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains Vilela-Moura A, Schuller D, Mendes-Faia A, Corte-Real M Applied Microbiology and Biotechnology, 87(4), 1317, 2010 |
| 2 |
Reduction of volatile acidity of wines by selected yeast strains Vilela-Moura A, Schuller D, Mendes-Faia A, Corte-Real M Applied Microbiology and Biotechnology, 80(5), 881, 2008 |