Evaluation of yeast vitality during the stationary phase of very high gravity ethanol fermentation based on area under the curve of sugar secondary fermentation

Evaluation of yeast vitality during the stationary phase of very high gravity ethanol fermentation based on area under the curve of sugar secondary fermentation

WU Wen-qiang,WU Shi-hua,ZHAO Dong-ling,ZHANG Jian,HUANG Cui-ji

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (3) : 53.

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PDF(2633 KB)

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (3) : 53.

Evaluation of yeast vitality during the stationary phase of very high gravity ethanol fermentation based on area under the curve of sugar secondary fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(3): 53

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