Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae
Crossref DOI link: https://doi.org/10.1007/s00253-016-8043-1
Published Online: 2016-12-12
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lu, Yuyun
Voon, Marilyn Kai Wen
Huang, Dejian
Lee, Pin-Rou
Liu, Shao-Quan
License valid from 2016-12-12