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Alcoholic Fermentation

  • Lee F
Springer Netherlands, (1983), 323-341
DOI: 10.1007/978-94-011-7376-6_14
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Abstract

Alcoholic beverages have one point in common. They all depend on the process of fermentation—the conversion of hexose sugars into alcohol and carbon dioxide. This is indeed a very important process and is basic to all of the industries involved. Alcoholic...

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APA

Lee, F. A. (1983). Alcoholic Fermentation. In Basic Food Chemistry (pp. 323–341). Springer Netherlands. https://doi.org/10.1007/978-94-011-7376-6_14

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