Cite
HARVARD Citation
Zhen, D. et al. (2014). Effects of a mutated yeast plus addition of sucrose and nitrogen on the total higher alcohol levels of a plum wine fermentation. Journal of the Institute of Brewing. 120 (4), pp. 571-574. [Online].
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Zhen, D. et al. (2014). Effects of a mutated yeast plus addition of sucrose and nitrogen on the total higher alcohol levels of a plum wine fermentation. Journal of the Institute of Brewing. 120 (4), pp. 571-574. [Online].