Preliminary assessment on the use of immobilized yeast cells in sodium alginate for sparkling wine processes
- 1 May 1987
- journal article
- Published by Springer Nature in Biotechnology Letters
- Vol. 9 (5), 339-342
- https://doi.org/10.1007/bf01025800
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Cellobiose hydrolysis usingPichia etchellsii cells immobilized in calcium alginateBiotechnology & Bioengineering, 1984
- The production of ethanol by immobilized yeast cellsBiotechnology & Bioengineering, 1981