Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production. [electronic resource]
Producer: 20120816Description: M346-52 p. digitalISSN:- 1750-3841
- Beverages -- analysis
- Databases, Factual
- Diet -- ethnology
- Ethanol -- analysis
- Fermentation
- Flame Ionization
- Fruit -- chemistry
- Gas Chromatography-Mass Spectrometry
- Kinetics
- Mexico
- Molecular Typing
- Mycological Typing Techniques
- Opuntia -- chemistry
- Pichia -- classification
- Quality Control
- Rural Population
- Saccharomyces cerevisiae -- classification
- Species Specificity
- Volatile Organic Compounds -- analysis
- Wine -- analysis
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Publication Type: Comparative Study; Journal Article
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