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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 TypeValue
Type of ResearchApplied Research
Research DivisionAgricultural, Veterinary and Food Sciences
Research GroupFood sciences
Research FieldBeverage chemistry and beverage sensory science
Research Objective DivisionManufacturing
Research Objective GroupProcessed food products and beverages (excl. dairy products)
Research Objective FieldAlcoholic beverages
Visit Item on eCitehttp://ecite.utas.edu.au/140248
Digital Object Identifierdoi:10.3390/fermentation6030077
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Number of Times Cited26
Number of Downloads15