검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability Chen YF, Yang X, Zhang SJ, Wang XQ, Guo CH, Guo XW, Xiao DG Applied Biochemistry and Biotechnology, 166(2), 402, 2012 |
| 2 |
Effect of Doubling Fermentation Method on Sulfite Content in Beer Umemoto S, Kaneda H, Munekata M, Koshino S Journal of Fermentation and Bioengineering, 78(4), 333, 1994 |