Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process
Crossref DOI link: https://doi.org/10.1007/s00217-014-2323-8
Published Online: 2014-09-11
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kłosowski, Grzegorz
Mikulski, Dawid
Macko, Dorota
Miklaszewska, Beata
Kotarska, Katarzyna
Czupryński, Bogusław
Text and Data Mining valid from 2014-09-11