Crossmark

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Crossref DOI link: https://doi.org/10.1186/s13568-016-0278-9

Published Online: 2016-11-08

Published Print: 2016-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lee, Sae-Byuk

Choi, Won-Seok

Jo, Hyun-Jung

Yeo, Soo-Hwan

Park, Heui-Dong
Funding

Funding for this research was provided by:

Kyungpook National University (KR)

Rural Development Administration (PJ012425022016)
License Information

License valid from 2016-11-08