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https:--dlib.udn.vn-module-chi-tiet-sach?RecordID=88712025-04-21T00:00:00Zisolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentationNghiên cứu phân lập nấm men từ dịch nhựa cây Đoác (Arenga pinnata) và khảo sát ảnh hưởng của pH đến quá trình lên men rượu ĐoácTạp chí Khoa học và Công nghệ Đại học Đà Nẵng, Số 3(100). 2016; Trang 127 - 130vieĐại học Đà Nẵnghttps://dlib.udn.vn/module/chi-tiet-sach?RecordID=8871
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| institution |
Trung tâm Công nghệ thông tin và Học liệu số, Đại học Đà Nẵng
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DSpace
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| language |
vie
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| title |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
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| spellingShingle |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
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| title_short |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
|
| title_full |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
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| title_fullStr |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
|
| title_full_unstemmed |
isolation of Yeast species from the sap of sugar (Arenga pinnata) and effect of pH on sugar palm wine fermentation
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| title_sort |
isolation of yeast species from the sap of sugar (arenga pinnata) and effect of ph on sugar palm wine fermentation
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| url |
https://dlib.udn.vn/module/chi-tiet-sach?RecordID=8871
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