Angelo Mauricio Lother & The University of Georgia. Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making.
Chicago Style (17th ed.) CitationAngelo Mauricio Lother and The University of Georgia. Immobilized Saccharomyces Cerevisiae and Leuconostoc Oenus for Alcoholic and Malolactic Fermentation in Continuous Wine Making.
MLA引文Angelo Mauricio Lother and The University of Georgia. Immobilized Saccharomyces Cerevisiae and Leuconostoc Oenus for Alcoholic and Malolactic Fermentation in Continuous Wine Making.
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