Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production

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dc.contributor.authorMendes-Ferreira, Anaen_US
dc.contributor.authorCosme, F.en_US
dc.contributor.authorBarbosa, C.en_US
dc.contributor.authorFalco, V.en_US
dc.contributor.authorInês, A.en_US
dc.contributor.authorMendes-Faia, Arleteen_US
dc.date.accessioned2012-03-23T16:06:27Z
dc.date.available2012-03-23T16:06:27Z
dc.date.issued2010en_US
dc.date.updated2012-03-20T16:13:15Z
dc.identifier01681605en_US
dc.identifier.citationMendes-Ferreira, A.; Cosme, F.; Barbosa, C.; Falco, V.; Inês, A.; Mendes-Faia, A.Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production, International Journal of Food Microbiology, 144, 1, 193-198, 2010.en_US
dc.identifier.urihttp://hdl.handle.net/10348/1676
dc.language.isoengeng
dc.rightsrestricted access
dc.titleOptimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead productionen_US
dc.typejournal article
dspace.entity.typePublicationen
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