The growth of yeasts in grape juice stored at low temperatures. III. Quantitative studies on growth of natural mixed inocula.
作者信息
PEDERSON C S, WILSON D C, LAWRENCE N L
出版信息
Appl Microbiol. 1959 Jan;7(1):12-5. doi: 10.1128/am.7.1.12-15.1959.
Abstract
摘要
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引用本文的文献
1
The growth of yeasts in grape juice stored at low temperature. IV. Fungistatic effects of organic acids.低温储存葡萄汁中酵母的生长。IV. 有机酸的抑真菌作用。
Appl Microbiol. 1961 Mar;9(2):162-7. doi: 10.1128/am.9.2.162-167.1961.
2
The growth of yeasts in grape juice stored at low temperatures. II. The types of yeast and their growth in pure culture.低温储存葡萄汁中酵母的生长。II. 酵母类型及其在纯培养中的生长
Appl Microbiol. 1959 Jan;7(1):7-11. doi: 10.1128/am.7.1.7-11.1959.
3
The growth of yeasts in grape juice stored at low temperatures. I. Control of yeast growth in commerical operation.低温储存葡萄汁中酵母的生长。I. 商业操作中酵母生长的控制
Appl Microbiol. 1959 Jan;7(1):1-6. doi: 10.1128/am.7.1.1-6.1959.
本文引用的文献
1
The growth of yeasts in grape juice stored at low temperatures. II. The types of yeast and their growth in pure culture.低温储存葡萄汁中酵母的生长。II. 酵母类型及其在纯培养中的生长
Appl Microbiol. 1959 Jan;7(1):7-11. doi: 10.1128/am.7.1.7-11.1959.
2
The growth of yeasts in grape juice stored at low temperatures. I. Control of yeast growth in commerical operation.低温储存葡萄汁中酵母的生长。I. 商业操作中酵母生长的控制
Appl Microbiol. 1959 Jan;7(1):1-6. doi: 10.1128/am.7.1.1-6.1959.
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