검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer van Iersel MFM, Brouwer-Post E, Rombouts FM, Abee T Enzyme and Microbial Technology, 26(8), 602, 2000 |
| 2 |
Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae van Iersel MFM, van Dieren B, Rombouts FM, Abee T Enzyme and Microbial Technology, 24(7), 407, 1999 |