The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

Author: Su Jing   Wang Tao   Wang Yun   Li Ying-Ying   Li Hua  

Publisher: Springer Publishing Company

ISSN: 0175-7598

Source: Applied Microbiology and Biotechnology, Vol.98, Iss.6, 2014-03, pp. : 2395-2413

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