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Reduction of methanol formation during alcoholic fermentation

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Authors and Affiliations

  1. Institute for Food Technology and Technical Biochemistry at Hohenheim University, Stuttgart, Germany

    H. J. Pieper, E. Oplustil & G. Barth

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  1. H. J. Pieper
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  2. E. Oplustil
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  3. G. Barth
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Pieper, H.J., Oplustil, E. & Barth, G. Reduction of methanol formation during alcoholic fermentation. Biotechnol Lett 2, 391–396 (1980). https://doi.org/10.1007/BF00144243

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  • DOI: https://doi.org/10.1007/BF00144243

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