Please use this identifier to cite or link to this item: https://doi.org/10.1080/08905436.2017.1369434
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dc.titleModulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiae
dc.contributor.authorYuyun Lu
dc.contributor.authorJannice Chew Hui Peh
dc.contributor.authorPin Rou Lee
dc.contributor.authorS.-Q. Liu
dc.date.accessioned2018-05-02T03:04:24Z
dc.date.available2018-05-02T03:04:24Z
dc.date.issued2017-08-17
dc.identifier.citationYuyun Lu, Jannice Chew Hui Peh, Pin Rou Lee, S.-Q. Liu (2017-08-17). Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiae. Food Biotechnology 31 (4) : 245-263. ScholarBank@NUS Repository. https://doi.org/10.1080/08905436.2017.1369434
dc.identifier.issn0890-5436
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/141300
dc.publisherTaylor & Francis
dc.sourceTaylor & Francis
dc.typeArticle
dc.contributor.departmentDEPT OF CHEMISTRY
dc.description.doi10.1080/08905436.2017.1369434
dc.description.sourcetitleFood Biotechnology
dc.description.volume31
dc.description.issue4
dc.description.page245-263
dc.identifier.isiut000415730100003
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