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Research Output Details
Ivit, NN and Longo, R and Kemp, B, “The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine”, Fermentation, 6 (3) Article 77. ISSN 2311-5637 (2020) [Refereed Article] | |
Data Type | Value |
---|---|
Type of Research | Applied Research |
Research Division | Agricultural, Veterinary and Food Sciences |
Research Group | Food sciences |
Research Field | Beverage chemistry and beverage sensory science |
Research Objective Division | Manufacturing |
Research Objective Group | Processed food products and beverages (excl. dairy products) |
Research Objective Field | Alcoholic beverages |
Visit Item on eCite | http://ecite.utas.edu.au/140248 |
Digital Object Identifier | doi:10.3390/fermentation6030077 |
Web of Science® Source URL | View the full record on Web of Science® |
Web of Science® Citing URL | View the list of citing articles on Web of Science® |
Web of Science® Related URL | View the list of related articles on Web of Science® |
Number of Times Cited | 26 |
Number of Downloads | 15 |