Study on the Influencing Factors of the Formation of SO<sub>2</sub> Produced by Saccharomyces cerevisiae During Brewing Process

doi:10.13995/j.cnki.11-1802/ts.2010.04.017

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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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