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NTIS 바로가기Journal of the science of food and agriculture, v.100 no.3, 2020년, pp.1012 - 1021
Ho, Chin Wai (Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia) , Lazim, Azwan (Department of Chemistry, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia) , Fazry, Shazrul (Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia) , Hussain Zaki, Umi Kalsum Hj (Food Designing Programme, Food Science & Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI‐) , Massa, Salvatore (UPM, Serdang, Malaysia) , Lim, Seng Joe (Department of Agricultural Food and Environmental Science (SAFE), University of Foggia, Foggia, Italy)
AbstractBACKGROUNDWines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13–1...
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