Study on the Influencing Factors of the Formation of SO2 Produced by Saccharomyces cerevisiae During Brewing Process

Zhou Mei, Li Hong, Du Jinhua

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 122-125.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 122-125. DOI: 10.13995/j.cnki.11-1802/ts.2010.04.017
Food and Fermentation Industries

Study on the Influencing Factors of the Formation of SO2 Produced by Saccharomyces cerevisiae During Brewing Process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(04): 122-125 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.04.017

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