[1]
Minh Nguyet, T., Lieu, L., Hien Luong, N. and Viet Man, L. 2008. EFFECT OF INITIAL SULFUR DIOXIDE CONTENT IN MUST ON THE KINETICS OF WINE PRIMARY FERMENTATION, USING YEAST IMMOBILIZED IN CALCIUM ALGINATE GEL. Science and Technology Development Journal. 11, 9 (Sep. 2008), 83-89. DOI:https://doi.org/https://doi.org/10.32508/stdj.v11i9.2691.